This delicious chocolate dessert is an easy one…and so delicious! I love a quick and simple dessert that tastes fantastic AND looks fancy enough for company. This recipe is a family favorite.
Makes approximately 14 bonbons
4 Ingredient Chocolate Bon-Bons With Baileys
Ingredients
- 2 tbsp better
- 1/2 cup heavy cream (will need an additional 1 Tbsp of heavy cream too)
- 3 Tbsp Irish Cream Liquer (Bailey's or Emmet's are our 2 favorite brands)
- 10 oz dark chocolate chips
- Coconuts, nuts or sprinkles OPTIONAL
Instructions
- Line a plate with parchment paper
- Pour bag of chocolate chips into a heat-proof bowl and set aside.
- Combine the butter and cream in a small saucepan over medium heat. Turn off the heat when you see small bubbles form around the edges of the saucepan
- Pour the butter and cream mixture over the chocolate and let stand for 2-3 minutes.
- Stir well, until smooth (if the chocolate does not melt from the heat from the cream mixture, heat in microwave for 20 seconds).
- When mixture is smooth, stir in the Irish cream liqueur. Place in the refrigerator until firm, but not so hard that it can't easily be scooped out.
- Using a melon baller (so the balls will be approximately the same size), scoop a bit of the mixture out and roll between your hands to shape
- Roll in your favorite topping or leave plain. Repeat with the remainder of the bonbon mix. Place each ball onto the parchment paper lined plate.
- Put the truffles in an air-tight container and refrigerate until ready to serve. Enjoy!
Here’s the recipe for those who like larger text!
Ingredients:
- 2 tablespoons butter
- 1/2 cup plus 1 tbsp. heavy cream
- 3 tbsp. of your favorite Irish cream liqueur (Bailey’s or Emmet’s are our 2 favorite brands) *
- 1 bag dark chocolate chips (10 oz bag)
- OPTIONAL: coconut, nuts or sprinkles*(note: for those who need a kosher dessert, find a recipe for homemade Irish cream liqueur here)
Directions:
Line a plate with parchment paper.
Pour bag of chocolate chips into a heat-proof bowl and set aside. Combine the butter and cream in a small saucepan over medium heat. Turn off the heat when you see small bubbles form around the edges of the saucepan. Pour the butter and cream mixture over the chocolate and let stand for 2-3 minutes. Stir well, until smooth (if the chocolate does not melt from the heat from the cream mixture, heat in microwave for 20 seconds). When mixture is smooth, stir in the Irish cream liqueur. Place in the refrigerator until firm, but not so hard that it can’t easily be scooped out.
Using a melon baller (so the balls will be approximately the same size), scoop a bit of the mixture out and roll between your hands to shape**. Roll in your favorite topping or leave plain.Repeat with the remainder of the bonbon mix. Place each ball onto the parchment paper lined plate.
Put the truffles in an air-tight container and refrigerate until ready to serve. Enjoy!
*If you want to make this recipe for Passover and need a homemade kosher version of Irish cream liqueur, Tina Wasserman offers a good one on Cookingand More.com. Make a batch to keep on hand – it’s good for 2 months in the refrigerator!
