Baileys Irish Cream Balls Recipes

Steps:

• Combine crushed cookies, mascarpone cheese, and Irish cream liqueur in a bowl; mix well.
• Line a baking sheet with parchment paper. Scoop small portions of the cookie mixture using a melon baller or small cookie scoop and roll into twenty 1-inch balls. Lay on the prepared baking sheet and chill in the refrigerator for about 45 minutes.
• Place white chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Dip cheesecake balls into melted chocolate and return to fridge to chill until chocolate has hardened completely, about 1 hour.
• Place dark chocolate in top of a double boiler over lightly simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Drizzle dark chocolate over chilled cheesecake balls. Allow to set, about 30 minutes.

Steps:

• Combine vanilla wafer crumbs and powdered sugar in a large bowl. Add corn syrup, Baileys Irish Cream and mix well. Make balls of about 2 heaping tablespoons each of the vanilla wafer mixture. Shape balls and set aside. Melt candy melts in a bowl in the microwave using short time increments of about 15-45 seconds (more explanation on how I do that above). Dip each ball into the chocolate and set on a piece of parchment paper to dry.

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.

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until.
• well blended. Allow to stand 5 minutes.
• Shape mixture into 1-inch balls.
• Roll balls in powdered sugar.
• Allow to dry on wire rack 1 hour.
• Roll in powdered sugar again if desired.
• Store in airtight container between layers of wax paper.

Steps:

• Combine all ingredients in a bowl and mix with a wooden spoon until well blended. Allow to stand for 5 minutes.
• Shape mixture into 1-inch balls.
• Roll balls in powdered sugar.
• Allow to dry on wire rack for one hour.
• Roll in powdered sugar again, if desired.
• Store in airtight container between layers of waxed paper.

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.

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.