White Chocolate Baileys Truffles

Makes: 30-35 truffles

1 hour + 3-4 hours setting time for ganache

 What You’ll Need:

  • 200g Double cream
  • 200g 70% Dark chocolate
  • 25g Butter (room temperature)
  • 65g Baileys Original [1 unit]
  • 300g White chocolate
  • Edible flowers – for example dried marigolds
  • Gold leaf or edible gold glitter

 What To Do:

  • Finely chop the dark chocolate with a serrated knife and place in a bowl
  • In a saucepan, bring the cream to the boil, pour over the chocolate, add in the butter and stir until completely melted
  • Once the ganache has cooled but is still liquid, stir in the Baileys Original
  • Cover the bowl and allow to set in a cool place for 3 – 4 hours
  • Line a baking tray with a piece of baking parchment
  • With a teaspoon, scoop 30 – 35 equal pieces of ganache and place them on to the tray
  • Between the palms of your hands roll each piece of ganache into a ball
  • Refrigerate the truffles and allow to set for half an hour
  • Finely chop the white chocolate
  • In a medium stainless steel bowl melt two thirds of the chocolate over a sauce pan of barely simmering water
  • Once the chocolate has melted take off the heat and add the remaining third
  • Cover a baking tray with greaseproof paper
  • Once the chocolate has melted start dipping the truffles
  • Using a fork dip the truffle in the chocolate, tapping off the excess and place on the tray
  • Dip a few truffles at a time, then decorate otherwise the gold and flower petals will not stick
  • Before the chocolate sets using a cocktail stick place a piece of gold leaf or dust over a little edible gold glitter followed by a few petals
  • Truffles can be kept for 7 days in an airtight container, stored in a cool dry place

Top Tips – If the white chocolate gets to thick when dipping, warm a little so it becomes fluid again.

The Treat Collective is led by highly acclaimed artisan baker to the stars, Lily Vanilli and comprises of mixologist and founder of Rita’s Missy Flynn, award-winning chocolatier Lucie Bennett, ice cream supremo Sophia Brothers and leading barista Celeste Wong. This talented troupe has been hand selected by Baileys who will join forces to deliver the ultimate collection of tasty, grown-up  treats.

Baileys Winter Sundae

Serves 6-8



Ginger cake

Chestnut cream

Baileys ice cream (3 scoops per person)

Coffee and brown sugar syrup

Salt caramel drizzle

Chocolate decorations (optional)



Ginger loaf cake

Preheat oven to 160 °C Fan

1x 21.5 x 11 x 7cm Loaf tin greased and lined with baking parchment


125g Self-raising flour

5g Bicarbonate of soda

5g Ground ginger

5g Ground mixed spice

50g Dark muscovado sugar

25g Fresh ginger (Grated)

65g Golden syrup

65g Black treacle

55g Unsalted Butter

Pinch of salt

130g Whole Milk

1 medium egg beaten



  • In a medium bowl sieve all the dry ingredients together. Weigh the butter, black treacle and golden syrup into a sauce pan and melt over a medium heat. Weigh the milk into a jug and then add the beaten egg, combine with the butter syrup mix gradually whisk into the dry ingredients. Stir batter until smooth and add grated ginger. Pour into the loaf tin and bake for approx. 30 - 40 minutes may vary depending on fan or gas oven.
  • The cake should bounce back when touched or insert a skewer into the centre, which should come out clean. Set aside to cool on a wire rack. Once the cake has cooled cut the sponge into small 2cm cubes.


Chestnut cream

300g Double cream

100g  unsweetened chestnut puree

25ml Pumpkin spice

Icing sugar to taste



  • Weigh cream in a medium bowl and whisk until soft peaks form. In a separate bowl beat back the puree until smooth. Add the icing sugar to taste and add the pumpkin spice. Fold third of the cream into the puree mix and the combine the remaining cream and puree mix fold until combined. Cover and place in the fridge until required.


Coffee syrup

250g of espresso

90g sugar



  • Make a fresh batch of espresso pour in to a medium saucepan and then add the sugar. Stir in the sugar until dissolved. Reduce the syrup to half the amount over a medium heat. You should have thick sugar syrup.  If it is a little thin continue to reduce. Set aside and allow to the syrup to cool.


Salt caramel drizzle

100g Caster sugar

200g Whipping cream

Pinch of sugar



  • Weigh the cream into a pan and then bring to the boil, remove from heat and set aside.
  • Place a thick-based saucepan on a medium heat. Allow saucepan to become hot and then start the caramel by adding two tablespoons of sugar to the pan. Stir very occasionally to stop the caramel from burning. Allow the sugar to melt a then continue the process until you have added all the sugar. Avoid vigorously stirring as this can cause the caramel to crystallise. Once you have a medium amber colour take the caramel off the heat.
  •  Gradually add the warm cream to the caramel. Be very careful, as the caramel will bubble up. Continue stirring until all the cream is added. Lastly add the salt and stir in. Set aside and allow to cool.


Assembling the dessert.

Place two scopes of ice cream into a glass bowl. Pipe or spoon some chestnut cream in add one more ice-cream scoops. Drizzle with coffee syrup and caramel sauce, place popcorn on top and add the chocolate decorations too. Serve as soon as you have finished decorating.


Optional - Tempering chocolate


Inferred thermometer

Miniature and medium pallet knife

Food grade acetate sheets

Small leaf cutter

450g - 500g dark chocolate (finely chopped)

  • Tempering the chocolate using the seeding method- Finely chop the chocolate, melt two thirds of the chocolate in a stainless steel bowl over a saucepan of barely simmering water, continually stirring until chocolate is completely melted. 45-50 °C
  •  Remove the chocolate from the heat, wipe the bottom of the bowl with a tea towel and then add in the last third of chocolate. Occasionally stir until the extra third has melted. The chocolate should be 31 - 32°C (working temperature.
  • If the temperature drops bellow 31°C re warm over a ban marie to working temperature.

Chocolate Sheets to make leaves

  • Place a couple of spoonful’s of chocolate onto the acetate and pallet to the edges. Make sure you hold down the acetate sheet with your free hand to avoid it moving when spreading the chocolate  
  • Allow the sheets to semi set before you start to press the chocolate leaf cutter on top
  • Make sure once the chocolate has set to turn the sheet over so the chocolate side is facing down and place a baking tray on top. This will keep the sheets nice and flat. Allow the decorations to set in a cool place overnight.

Chocolate Ticks

  • Use a small sheet of acetate. Dip your finger in the chocolate and then in one movement make a tick shape with your finger, pulling your finger towards you. Make more then you need. Roll the acetate up into a tube shape and place in a tall glass. This will give you a curled tick.
  • Be careful when removing them once they are set as they are very fragile.
  • Keep in a cool dry place until needed.




How to Design the Ultimate Wedding Dessert Table

How to Design the Ultimate Wedding Dessert Table

By opting for a dessert table of patisseries you are treating your guests to decadent desserts which are not just visually stunning but are an explosion of flavours and textures setting your taste buds and senses into over drive.  This creates an amazing buzz of excitement and makes for a epic finale to the end of your wedding meal.

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