TL;DR
- Prep time: 5 minute
- Makes: 20 balls
- Fridge storage: 7 days
- Freezer storage: 3 months
- Customise: adjust Baileys amount, choose alternative coatings or go non-alcoholic.
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Why you'll love this recipe
Truffles. These no-bake treats are perfect for busy humans who want something quick for Christmas, perfect alongside my lemon cheesecake balls or biscoff truffles.
Christmas worthy. When I think of Christmas, I think of delicious homemade treats like these balls and other goodies including my Christmas m&m cookies and Reindeer brownies.
Customisable. You can swap the coating to a chocolate drizzle like my cherry ripe balls, tweak the Baileys amount or even make a non-alcoholic version.
Ingredients and substitutions
Arrowroot biscuits. These are the base to a lot of my truffles recipes because they're affordable and very neutral in flavor.
You could also use digestive biscuits, Maries or other sweet biscuits. Just note the texture may vary slightly.
Condensed milk. I have used different types of condensed milk from full-fat to skim, even coconut and oat-milk versions for dairy-free alternatives. All work well in these balls - they just might be slightly softer in overall texture (but this can be solved by refrigerating before rolling into balls).
Cocoa powder. My grandma traditionally uses cocoa powder or hot chocolate powder, I personally prefer cacao powder because I find the biscuits already provide plenty of sweetness.
Baileys Irish cream. This adds the distinct creamy-liqueur kick and warmth.
If you want the similar richness without the alcohol, I recommend a coffee concentrate
Desiccated coconut. I use this for coating, but you can swap with drizzled chocolate, sprinkles, cocoa, crushed nuts or just keep these plain.
Please check the recipe card for full list of ingredients and quantity.
How to make Baileys truffles
Step 1: Combine all spices into a large bowl and Place all ingredients into a food processor and blitz until combined. If you want a finer texture, add biscuits in first and then the rest of the ingredients.
If you don't have a food processor, you can crush by hand in a sealed bag with a rolling pin and then mix together with the rest of the ingredients.
Step 2: Cover and chill the mixture in the fridge for 20-30 minutes to firm up. Once chilled, scoop out tablespoon-sized portions and roll into balls.
Step 3: Roll each ball in desiccated coconut (or your choice of coating) to coat evenly.
Step 4: Place on a parchment-lined tray and chill again for 15-20 minutes so they hold their shape.
Step 5: Store in an airtight container in the fridge until ready to serve.
Top Tip
Chill before rolling. Cold dough is much easier to shape and less sticky.
Measure Baileys carefully. Too much can make the mixture too wet - start with the recommended amount (or less), then taste and add extra only if needed.
Making ahead and storing
These Baileys chocolate truffles are excellent for prepping ahead.
Once rolled and coated, store them in an airtight container in the fridge for up to 7 days.
They also freeze quite well - place in a freezer-safe container for up to 2-3 months, and thaw in the fridge overnight before serving.
If you want to layer the balls, I recommend adding a piece of parchment (especially if they haven't chilled first) so they don't stick to each other.
Alternatively, you can chill in a single layer first and once cold, they'll be fine to layer (some might very slightly stick but they're easy to remove from each other even when frozen).
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes - simply replace the Baileys with extra condensed milk and a teaspoon of vanilla or coffee extract for flavour. The texture will stay similar though the "boozy" flavour will be absent.
Likely too much liquid (Baileys or condensed milk) or not enough chilling - make sure to chill the mixture for 20-30 minutes before rolling.
Other sweets and treats you'll like
Or, you can have a browse through my sweets and treats recipes for more delicious eats.
Recipe
Baileys Chocolate Truffles
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Equipment
- Food Processor, optional
Ingredients
- 250 g (9 oz) arrowroot biscuits, subs note 1
- 395 g (14 oz) condensed milk, subs note 2
- 20 g (¼ cups) cocoa powder, see note 3
- 50 ml (3 tablespoon) Baileys, adjust to preference
- 60 g (1 cups) desiccated coconut
Instructions
- Place 250 g (9 oz) arrowroot biscuits, 395 g (14 oz) condensed milk, 20 g (¼ cups) cocoa powder, 50 ml (3 tablespoon) Baileys into a food processor and blitz until combined. Note - If you want a finer texture, add biscuits in first and then the rest of the ingredients.If you don't have a food processor, you can crush by hand in a sealed bag with a rolling pin and then mix together with the rest of the ingredients.
- Cover and chill the mixture in the fridge for 20-30 minutes to firm up. Once chilled, scoop out tablespoon-sized portions and roll into balls.
- Roll each ball in 60 g (1 cups) desiccated coconut (or your choice of coating) to coat evenly.
- Place on a parchment-lined tray and chill again for 15-20 minutes so they hold their shape.
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