I love the taste of sweet treats that are mixed with alcohol. They add a touch of decadence to recipes and are perfect for celebrating. With Valentine’s Day right around the corner, this Baileys Mudslide Truffle recipe is the perfect way to end a romantic meal with a loved one.
These Irish Cream Truffles are made with Bailey’s Irish Cream and a touch of Kahlua for a delicious chocolate coffee taste that is irresistible.
This Baileys Mudslide Truffle recipe is rich, chocolaty, totally decadent and very easy to prepare. It is perfect for any special occasion. I love to serve them on both Valentine’s Day for a romantic treat and also on St Patrick’s Day just a few weeks later.
Making this Baileys Mudslide Truffle Recipe
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These little bites of pure bliss are deliciously decadent and really very easy to make!
I started by placing most of a box of reduced fat vanilla wafers in a food processor and pulsing them until I got a nice crumbly mixture.
Next, I combined the confectioner’s sugar and the crumbs in a large bowl until the sugar and cookie crumbs were well mixed. In goes the booze. I used 6 tablespoons of Bailey’s Irish Cream and 2 tbsp of Kahlua to give the truffles a chocolatey coffee taste.
Next I used my hands to combine everything into one sticky ball.
A mini cookie scoop is the perfect tool to make the truffles just the right size. I made them into 33 one inch balls. (It helps to wash your hands after each 5 or 6 balls. The mixture is sticky and rolls better if your hands don’t have too much residue left on them.) After making the balls, I put them in the freezer for 30 minutes to harden. (This makes dipping them easier later.)
Dipping the Irish Cream Truffles
A teaspoon of coconut oil and 10 ounce bag of dark chocolate chips gets melted in the microwave until it is silky smooth and ready to dip the balls into it. I used Enjoy Life Mega Chunks. They are dairy, nut and soy free.
One of the nice things about these truffles is that you can change the look of them depending on the toppings. I set up a dipping station and used shredded coconut and chocolate sprinkles for a traditional look. I also used candy hearts to decorate them for Valentine’s Day, and some tiny shamrock candies to make them perfect for St. Patrick’s Day.
A candy dipping tool helps when you are dipping. I like to use the ladle that comes with it to allow the excess chocolate to drip off after dipping the truffles in it.
Add your decorations after every few truffles so that the chocolate will still be soft and the toppings will stick well.
Taking a taste of this Baileys Mudslide Truffle Recipe
These Irish Cream Truffles are rich and decadent with a nice crunchy center and dark chocolate coating. The infused Bailey’s Irish Cream and Kahlua gives the truffles a lovely mudslide-like taste with just a hint of a coffee flavor.
These Baileys Mudslide Truffles are a gourmet dessert that will delight you and your loved one. They are perfect for an after dinner treat on Valentine’s day, or to have any time you want to indulge in a decadent sweet treat.
The truffles work out to 105 calories each and are totally worth the splurge!
Easy to make, totally delicious and so pretty to look at. Try some of these Baileys Irish Cream Truffles today. It’s like having a mudslide in a single bite!
For another Valentine’s Day Truffle, try these Brigadeiro truffles made with white chocolate.
- 2⅔ cups of low fat vanilla wafers
- ¾ cup confectioners sugar
- 6 tbsp of Bailey's Irish Cream
- 2 tbsp of Kahlua
- 1 10 oz bag of dark chocolate chips ( I used Enjoy Life Mega Chunks)
- 1 tsp coconut oil
- To decorate: valentine candy hearts, sugar crystals, shredded coconut, chocolate sprinkles
- 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 ½ 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.
- The truffles keep well in an air tight container in the fridge for a couple of weeks. They can also be frozen for up to 3 months.
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