Luxurious homemade Baileys chocolates are decadent, rich in taste, and nothing short of heavenly. Rich chocolate and Irish cream liqueur are combined then coated in a milk or dark chocolate shell, perfect for gifting or holiday dessert platters!
Filled chocolates are decadent and may seem hard to make but I assure you they are not! These homemade Baileys chocolates make the best homemade gifts or serve them to guests on a dessert platter.
A little boozy and all sorts of melt-in-your-mouth good, they satisfy that chocolate fix!
Add an additional chocolate drizzle to dress them up for gifting and make sure to make a double batch to stash some away for yourself! They are so much better than any store bought chocolates and easy to adapt to the chocolate you prefer.
Table of Contents
Why Make Homemade Filled Chocolates
- Easy to make: Yes, you heard that right! While there are a few steps, it’s easier than you think and a lot of hands off time.
- Indulgent: A decadent chocolate ganache filling spiked with Irish cream liquor and a hard chocolate coating, it’s divine!
- Flavorful: Sweet notes of vanilla, chocolate and a bit fruity, Baileys adds a signature flavor while the sweet candy shell just makes it even more deluxe.
- Elegant: Whether you choose to gift these or place them on a dessert platter, their presentation is stunning!
Ingredients and Notes
Even if you aren’t a drinker, these filled chocolates might just be your downfall. They are that good!
- Coating: You will need a good quality chocolate for the coating. Either milk chocolate or dark chocolate will work, use the brand you prefer, even quality candy bars chopped up work.
- Filling: White or milk chocolate, heavy whipping cream, Baileys Irish cream liqueur.
- Drizzle: Additional chocolate for drizzling and presentation.
How to Make Baileys Chocolates
Although there are a few steps to making homemade chocolates, it’s easier than you think! Every blissful bite is well worth any effort you put into making them.
- Melt chocolate: Begin by melting your chocolate in a large microwave safe bowl. Add the chocolate to the bowl and microwave in 30 seconds intervals, stirring between intervals until the chocolate is melted. You could also use a bain marie (double boiler) for melting chocolate on the stovetop.
- Coat chocolate molds: Coat molds with melted chocolate using a pastry brush and then tip molds over to empty out the excess chocolate. Place the mold in the freezer for approximately 10 minutes, then remove and fill any empty spots with more melted chocolate. Refrigerate while making the filling.
Make the filling: In a small bowl, add chopped chocolate and cream, then melt together using your preferred method and stir until smooth. Cool for 15 minutes then stir in the Baileys. Let the creamy chocolate mixture sit and thicken for 15-20 minutes then spoon your filling into the molds.
Seal with chocolate: Top the filled chocolate molds with the remaining melted milk chocolate, then tap the mold lightly on the countertop to remove air bubbles. Remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm.
Gently remove chocolates from the mold and drizzle with melted white chocolate!
- Not recommended for kids: Since the alcohol does not cook off, these are not kid friendly! If you need something for the kids, try replacing the liquor with more heavy cream.
- Pastry brush: Using a pastry brush can help evenly coat your chocolate molds without too much excess chocolate or empty gaps in the shell of your homemade chocolate.
- Remove air bubbles: Tap lightly when adding your filling to remove air bubbles for a better final chocolate that’s filled all the way through.
- Coconut oil: This can help your chocolate melt more smoothly and provide a nice shine.
- Quality chocolate: You want chocolate that melts smooth and doesn’t streak when hardened.
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I am not going to lie, the quality of chocolate will determine the quality of these homemade chocolates! So use one you like. High quality chocolate bars broken into pieces are best. Melting discs may work if they have a good amount of cacao butter.
Yes, that works! Just check the ingredients to ensure it cocoa butter so it melts more smoothly.
Any chocolate molds will work! Although, silicone molds do work better for an easy release and smoother finish.
While they do have a similar ganache filling, these are considered a homemade chocolate vs. a Baileys chocolate truffle. Traditionally truffles are rolled in cocoa powder.
How to store Homemade Chocolates
Store the homemade chocolates in a cool, dry, dark place away from heat, moisture, and strong scents for about a week. Store in the refrigerator for up to two weeks and bring to room temperature before consuming. .
Freeze up to two months in a freezer safe bag. Thaw and bring to room temperature before serving.
More Holiday Desserts
- Coconut white chocolate truffles
- Easy walnut fudge
- Double chocolate peppermint cookies
- Christmas cheesecake
- Powdered sugar cookies
Homemade Baileys Chocolates
- 5 ounces chocolate chopped (good quality milk or dark)
- 1¼ ounces chocolate chopped white or milk
- 1 tablespoon cream whole, heavy or whipping cream
- 1 tablespoons Baileys
- 1-2 ounces chocolate chopped (milk, dark or white) for drizzling
- On low heat bain marie or microwave melt the chocolate until smooth. Let cool 15-20 minutes.
- Coat the chocolate molds swirling it around (I used a pastry brush to fill in the empty spots) and then tip it over to empty out the excess chocolate (I let it drain for approximately 15-20 minutes over a cookie rack. Place the mold in the freezer for approximately 10 minutes, remove and fill any empty spots with some more melted chocolate. This time refrigerate while making the filling.
FOR THE FILLING
- In a small bowl add the chopped chocolate and cream again melt and stir until smooth. Let cool 15 minutes then stir in the Baileys. Let the mixture thicken for 15-20 minutes.
- Remove the mold from the fridge, spoon the filling into the molds about 3/4 full, tap mold down a few times on counter top to remove air bubbles, top with the remaining melted milk chocolate (if it's too thick melt again) again tap the mold lightly on counter top to remove air bubbles. Remove excess chocolate with a spatula and refrigerate 30 minutes to 1 hour until firm. Remove chocolates carefully from the mold and serve. Drizzle with melted white chocolate if desired. Enjoy!
Today is Taste Creations Week! Please check out these other delicious Candy Recipes from my Food Blogger Friends.