Baileys Mudslide Truffle Recipe Truffles Made With Baileys Irish Cream Food

BAILEYS MUDSLIDE TRUFFLE RECIPE - TRUFFLES MADE WITH BAILEY'S IRISH CREAM

Steps:

• Place the vanilla wafers in a food processor and pulse until they form crumbs. I used most of a box of low fat vanilla wafers but not quite all.
• Place the crumbs in a mixing bowl and add the confectioner's sugar. Whisk until they are thoroughly combined.
• Pour in the Kahlua and Bailey's Irish cream and mix well using your hands. The mixture will be quite sticky.
• Use a small cookie scoop and form the mixture into balls on a silicone lined baking mat. (I found that it works best if I washed my hands after every 5 or 6 balls, so it wasn't too sticky.)
• I got 33 balls out of my mixture - about 1" in size.
• Place the cookie sheet in the freezer for 1/2 hour to harden.
• Place the dark chocolate chips in a microwave safe bowl with 1 tsp of coconut oil.
• Cook in 30 second increments, stirring often, until the chocolate has melted.
• Set up some bowls with your toppings. Dip the balls into the chocolate mixture, letting the excess drip off between each ball. (A candy dipping tool helps!)
• After you dip about 4 or 5 balls, add the decorations. They'll stick best if the chocolate is still soft.
• Once the balls are all dipped and coated, place in the fridge to allow the chocolate to set.
• Enjoy!

BAILEY'S IRISH CREAM TRUFFLES

Steps:

• Place the chocolate in a heat proof bowl and bring the cream to a boil in a small pot.
• Pour the boiling cream over the chocolate and let stand for 1 minute. With a rubber spatula, begin stirring the cream and the chocolate together in the center of the bowl. Gradually incorporate the chocolate and cream from the edge of the bowl.
• Stir in the Bailey's Irish Cream. Cover and let stand overnight or refrigerate for up to 2 weeks.
• Scoop the chocolate mixture out into small round balls, about 3/4" in diameter. Roll the truffles, individually, in the palms of your hands to achieve a uniform shape or leave them as is and irregular.
• Store the truffles in the refrigerator for up to 2 weeks and toss them in confectioner's sugar just before serving.

BAILEYS IRISH CREAM TRUFFLES

Steps:

• Melt chocolate, Baileys and heavy cream together over very low heat.
• Whisk in yolks, one at a time; mixture will thicken.
• Whisk in butter.
• Refrigerate overnight, or until firm.
• With spoon make small balls.
• Roll in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

EASY BAILEYS TRUFFLES

Steps:

• Melt 1 Lb milk chocoate in top of double boiler over hot water (or in Microwave).
• Stir until evenly melted.
• Add the can of frosting and the Baileys or flavoring/extract.
• Blend well, mixture may start to thicken.
• Chill in refrigerator for several hours or overnight.
• Use spoon or melon baller to scoop mixture in to hand.
• For dipping chocolate, I buy white chocolate bark but you can use white chocolate chips, candy melts, or just roll them in coconut, cocoa powder, mini choc chips, sprinkles, etc.
• Melt the bark or white chocolate according to pkg instructions.
• Dip each ball in white chocolate to coat.
• We drizzle a tiny"design" of dark chocolate over the top of the truffles to make them pretty.

HOMEMADE BAILEYS IRISH CREAM

Steps:

• Add ingredients in blender.
• Blend until smooth.
• Taste (!) I usually adjust the flavor at this point, adding either more half and half, more chocolate or leaving it as is.

BAILEY'S TRUFFLE FUDGE

Steps:

• Melt chocolates with butter until chocolates are soft enough to stir smooth. Do not overheat. Add chocolate and butter mixture to powdered sugar and Baileys. Stir until smooth, add nuts and mix well. Place fudge in an 8 x 8 pan, oiled. Lay a sheet of plastic wrap on top and gently press to smooth fudge.
• Truffle Topping:.
• Melt chocolates until soft. Remove from heat. With a fork, beat in butter and Baileys until smooth. Spread topping over fudge with knife. If a very smooth top is desired, place plastic wrap over top as in above.
• Refrigerate until firm; 1-2 hours. Can be frozen.