The smooth, creamy taste of Baileys is a true taste of Ireland and what better way could there be to create home made gifts for Christmas, than by using Bailey's cream liqueur for these delicious Irish Cream Mint Chocolate Cookie Truffles.
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Homemade Truffles as Christmas Gifts
Homemade Christmas gifts are fun to make, to give, and to receive. Chocolate truffles are a gourmet treat, but can be a little complicated to make.
No worries! Here is a simple truffle recipe using store bought cookies and chocolate mints, to create a Baileys infused treat that is absolutely delicious.
These truffles are easy to make, and look great displayed in decorative paper baking cups.
Ingredients for Baileys Irish Cream Truffles
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe.
There you can choose the measurement system that works best for you.
- dark chocolate brownie cookies
- thin mints
- Baileys Irish creme
- ⅓ less fat cream cheese
- chocolate chips (dark or milk chocolate)
- white chocolate chips
Directions for Baileys Mint Chocolate Cookie Truffles
Here you’ll find step-by-step photographic instructions to help you recreate this recipe successfully.
I use large brownie cookies to form the base of the truffle filling. I took this picture so that you can see the size of the cookies I use.
Break the cookies into pieces in the food processor.
Process them until they break into small crumbs.
Thin mints are next. I used 15 small, round mints. I was not able to find ‘After Eights’ in my local grocery store, which would have been my brand of choice – probably because they remind me of Ireland. If you do find them, 15 mints should work out fine too.
Toss the mints into the cookie crumbs in the food processor and process again for 15 to 30 seconds.
Cream cheese and Baileys are the binding ingredients in this truffle dough.
Add the cream cheese and Baileys and process the filling mixture until it begins to form a dough.
The dough tends to stick together and pull away from the sides of the food processor.
Using a melon baller, form small balls of cookie dough.
I use my tablespoon measuring spoon in addition to the melon baller to form the truffles.
Place them on a baking tray lined with parchment paper. This recipe yields 24 truffles. Place the baking tray in the refrigerator for 20 minutes to allow the truffles to set.
Melt the dark chocolate or milk chocolate chips in a double broiler. I like to use milk chocolate. I just never have liked dark chocolate, but for all true, chocolate connoisseurs, dark chocolate is definitely in order.
I like to melt the chocolate coating in a double broiler over a saucepan of boiling water. The hot water beneath prevents the chocolate setting as you working to coat the truffles.
I use a skewer to hold the truffles and then dip them in the chocolate.
A spoon is helpful to make sure they are fully coated.
Line up the chocolate coated truffles on the baking sheet again. Place them in the refrigerator for 15 minutes to set.
Melt the white chocolate chips in a microwave safe bowl or pitcher on high setting for 60 seconds, stirring every 20 seconds. No need to use a double broiler this time, since the white chocolate will be used for piping.
Fill a plastic bag or a piping bag with the melted white chocolate. Use a narrow tipped nozzle.
Decorate the top of the truffles with whirls, scrolls, circles or whatever takes your fancy.
Allow the chocolate to set fully before transferring the truffles into decorative paper baking cups.
Serve individually, or create gift boxes of truffles.
Remember to store the truffles in the refrigerator since they contain cream cheese. These sweet treats are not suitable for children since they do contain alcohol.
Enjoy these delectable truffles, with a hint of mint complimenting the decadent flavor of Baileys cream liqueur.
Happy truffle making!
Recipe Card for Irish Cream Mint Chocolate Truffles
Here's the printable recipe card if you would like to save this recipe in your kitchen files.
Irish Cream Mint Chocolate Cookie Truffles
- 6 large dark chocolate brownie cookies
- 15 Thin Mints
- 2 tablespoons Baileys Irish Cream
- 2 tablespoons ⅓ less fat cream cheese
- 2 cups chocolate chips Dark or milk chocolate
- ½ cup white chocolate chips
- Break the cookies into small pieces and place in a food processor. Process to form fine cookie crumbs.
- Break the thin mints in half and add to cookie crumbs. Process again to break into small pieces.
- Add the cream cheese and Baileys creme liqueur. Process again until the mixture starts to form a dough.
- Using a melon baller, scoop the cookie mixture onto a baking tray lined with parchment paper. Form into small balls.
- Place the baking tray in the refrigerator for 20 minutes to cool the truffle filling.
- Melt the dark or milk chocolate in a double broiler, over a saucepan of water at medium heat. Dip the truffles in the melted chocolate and return to the baking tray.
- Place the coated truffles in the refrigerator for 20 minutes to allow the chocolate to harden.
- Melt the white chocolate chips in a microwave safe bowl for 60 seconds on high setting, stopping every 20 seconds to stir. Spoon the white chocolate into a piping bag with a narrow tip nozzle. Drizzle over the truffles to decorate.
- When the chocolate has set, place the truffles in mini decorative paper baking cups. Store truffles in an airtight container in the the refrigerator.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Happy cooking from my home to yours.
Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Mairéad -Irish American Mom
Pronunciation - slawn ah-gus ban-ock-th
Mairéad - rhymes with parade
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