With the very last weekend before Christmas starting (eep!) this evening, here is the answer to your oh-my-gosh-I-haven’t-made-candy-yet dilemma! This Baileys® Dark Chocolate Candied Truffles recipe is five ingredients, it whips up in mere minutes, and the truffles are beyond good! Besides all that? They look fancy and everyone will think you’ve slaved over them! Oh…and no special tools required! How many wins is that?
I kid you not, if you have never, ever made candy before, these are the ones you need to make to begin your candy-making adventures. They are so very simple to prepare! Butter and powdered sugar are creamed in a mixer, or in a food processor. To that you just add the Baileys® Irish Cream liqueur and some melted chocolate and blend until combined.
You don’t even have to wait to roll them into balls. If you start with butter that isn’t too soft, there is no need to chill the mixture first. I used the large end of a melon ball scoop, but you can use a teaspoon, and rolled them in my palms (I used gloves to keep my hands from transferring heat), then roll them in the candy sprinkles of your choice. Done.
That is all there is to these! And you will not believe how tasty they are!
Your five ingredients are:
- Powdered Sugar (Confectioners Sugar)
- Baileys® Irish Cream
- Candy Sprinkles
If you’re in a pinch with your holiday preparations, or if you are sitting back feeling all smug that you’re ready, make these simply delicious, elegant-looking candies. Everyone will thank you!
- 8 tablespoons butter, softened slightly...not too much
- 2 cups confectioner’s sugar
- 6 ounces dark chocolate (you could use semi-sweet chips – I used 85% cacao bars), melted
- 2 tablespoons Baileys® Irish Cream liqueur
- Candy Sprinkles
- In your food processor, or your mixer, cream the butter and sugar.
- In a small bowl, using medium heat in your microwave, melt the chocolate (standard microwaves should take about 2 minutes).
- Add the chocolate and the Baileys® to the butter, sugar mixture and mix well to combine.
- If very soft, transfer to a bowl and refrigerate until firm.
- Scoop and roll into balls (I used gloved hands so the chocolate didn’t melt).
- Roll the balls into the candy sprinkles.
- These will keep well in tins or in the refrigerator for several weeks.