Fifteen Spatulas

Irish Cream White Chocolate Truffles

Irish Cream White Chocolate Truffles Recipe

I know that plenty of people rant about Valentine’s Day being an industry created “fake holiday,” but I have always loved Valentine’s Day since I was a wee little girl. I remember being in a classroom full of giggling kids scurrying around rows of desks, handing out personalized notes taped with mini bags of candy or conversation hearts. Then after school I would run home to unzip my backpack, turn it upside down, and go through my pile of valentines and candy with glee.

Valentine’s Day is more than just a day to celebrate love with a significant other. You might show love to a friend or someone important in your life. Or maybe you even show a little love to yourself and get a massage or go shopping. Every year I like to give out a little love in the form of something edible, and this year I’m making these decadent white chocolate truffles, spiked with Irish Cream and rolled in macadamia nuts.

Macadamia Crusted White Chocolate Truffles Recipe

The funny thing about chocolate truffles is they have this “specialness” to them. If you give someone chocolate truffles, they oooh and ahhh over how fancy it is. But honestly chocolate truffles are sooooooo easy to make. Really. Let me show you.

First you chop up a bunch of white chocolate. As I note in my video below, make sure it’s REALLY white chocolate. Those white morsels or white chips at the store? Nope, not really white chocolate.

Bailey's White Chocolate Truffles Recipe

Melt the white chocolate and stir in some heavy cream and Irish cream liqueur. Pop it into the fridge for a half hour to firm up, then scoop portions out with a 2 tsp cookie scoop (I use this one).

Irish Cream White Chocolate Macadamia Truffles Recipe

Take that little scoop and put it into your hands and roll it into a ball.

Irish Cream Spiked White Chocolate Truffles

Then you can roll it in macadamia nuts, and that’s it! Put it back in the fridge so it stays nice and firm, and you can eat it yourself or give it to someone you love.

Here’s the video so you can see what everything looks like along the way:

Irish Cream White Chocolate Truffles

Yield: 12 truffles


8 oz good quality white chocolate, chopped
2 tbsp irish cream liqueur (I used Bailey's)
2 tbsp heavy cream
1/2 cup chopped macadamia nuts


Melt the chopped chocolate in a double boiler (which is just a heatproof bowl set on top of a saucepan with an inch of simmering water in it. Make sure the water isn't touching the bottom of the bowl). The white chocolate should only take about 5 minutes or so to melt.

Once the white chocolate has melted, stir in the irish cream and heavy cream with a whisk or spatula. Pop the white chocolate mixture into the refrigerator for 30-45 minutes, until it has firmed up. Now take a 2 tsp cookie scoop and portion out little balls of the white chocolate mixture. If they are firm enough to not stick to your hands, roll them in the palms of your hands into a ball, and roll them in the chopped macadamia nuts. If they aren't firm enough, place the loosely portioned truffles into the fridge for 15 minutes to firm up more, and then you can roll them in your hands and into the macadamia nuts. After they are rolled in the nuts, place them in the fridge to firm up completely so they don't go all mushy on you. Enjoy!


Disclosure: this post contains an Amazon affiliate link.

34 comments on “Irish Cream White Chocolate Truffles

  1. White chocolate and Irish cream sounds like an amazing combination.

  2. I love truffles, but for some reason am generally too lazy to make them! I think you’ve inspired me to get moving! Would love for you to share these at Iron Chef Mom-White Chocolate!

  3. I’m with you. I don’t care what others say about Valentine’s Day. It’s fun. :)

    And you’re so right with people thinking that truffles are some kind of complicated masterful… something or other. And white chocolate + Irish cream is one of my very favorite combinations so I absolutely love this post!

  4. Fantastic recipe….I purchased on a cruise some South African Creme Liquor that is just slightly more mild than Baileys. I believe I’ll make them with that! YUM as always, girlfriend!

    BTW – the video was terrific! I like all chocolate, but a really, REALLY good milk chocolate is my favorite. I’ve also subscribed to your YouTube videos! I can’t wait to see the next one!

  5. Oh yeah. I love white chocolate and I love Irish Cream. Match made in heaven!

  6. Hi there..this is my first time stopping by your blog (I’m a fellow YouTuber)…and it’s beautiful! I also have to say that your philosophy to the “why” of cooking/baking is a great reminder to me. I’m always trying to make sure others can understand my recipe, and to break it down. Thanks so much for the inspiration to keep going! Jenn

  7. You are so just down to earth sweet. Your blog is great, I always look forward to it. You make your recipes a pleasure to do, always explained wonderfully, thank you!!

  8. I have someone in my family with a nut allergy – pondering how these would be rolled in toasted coconut instead of nuts….because he does like coconut (and so do I!)

  9. These are stunning! I am in love with white chocolate – AND Bailey’s!

  10. Mmm, these look really good…I always love those Lindor truffles and have always wondered how they make that delicious creamy chocolate stuff in the center, and if I could possibly make anything like that. These look pretty similar, though, and since I have extra white chocolate left over from making the white chocolate whipped cream from your pot de creme from awhile back (quite literally, it is sitting on the stovetop calling to me as I type this) I’m thinking about making these. I have just one question, though: do you think that I could sub out the irish cream with something else, or just not add it altogether, and still achieve a similar consistancy?

    • You can leave it out altogether, though maybe you should add 1 tsp of vanilla or something like that, or they’ll be very one note. Or you should put in some other kind of flavoring or liqueur you like =)

      • Thanks for the input! I ended up adding an 1/8 teaspoon of both vanilla and almond extract, it gave the white chocolate really great warm notes.

      • hi mam its so wonderful n yummy .help me out did you used bailey’s original flavour or its was coffee flavour as baileys many flavours.please revert

  11. Amazing! I definitely prefer white chocolate over chocolate so these truffles here are just screaming my name!

  12. These are way gorgeous and I’m obsessed with white chocolate…totally up my alley! :)

  13. I adore white chocolate. Growing up I always preferred milk chocolate and wouldn’t touch the white stuff. Now, I think it’s amazing. MMMMM, and these take it even further!

  14. These look like pure awesomeness, and I never would have imagined they were so easy to make! They definitely feel like a special dessert. Not sure I have enough gumption to make them before Valentine’s Day, but they’d make a great anytime surprise! :)

  15. These look so pretty Joanne. I don’t think I’ve ever tried white chocolate and Irish cream together and now I’m curious. Gotta make some soon!

  16. These were practically MADE for me! All of my absolute favorite things!

  17. Ahhhh these look amazing my friend! Pinned them :)

  18. Hi Joanne,

    I just stumbled upon this recipe (I was Googling ‘white chocolate truffles’) and your website and I absolutely love your blog! I can really relate to your ‘About page story’! I know from personal experience that knowing the science behind the cooking really does make you a better cook. Sure, you still need to practice a lot, but knowing what can go wrong or how to fix things is so important!

    So glad I’ve found your blog!


  19. I am thinking about making these for Christmas but we are traveling to my in laws which is about five hours away. My question is would these be ok to make and travel with and if so how would I store them?? Thanks

    • Hi Rebecca, five hours would be fine. Especially since it’s not really a warm time of year. You can just store in an airtight container, and keep it wrapped up in wax paper or something similar. Happy holidays!

  20. Hiya! I was just in the process of making these … However… When I combined the white chocolate, cream and liquer, the mixture went kind of funny and stuck together like a Ball.. Its in fridge cooling now and there’s a strange yellow fluid in it now… Did I do something wrong? =\ x

    • Hi Bekki, there are a few possibilities, but it sounds like the chocolate seized. My first question is what kind of white chocolate were you using, and were you definitely using true white chocolate, and not “white morsels” or “white chips,” which are different?

      • Happened to me too. Used Lindt white chocolate. However, I added a couple of tablespoonfuls of heavy cream and got back the proper consistency. They were on the soft side, but still delicious.

  21. I have never commented on a recipe before but I had to on these. ABSOLUTE PERFECTION! The bailey’s is a perfect pairing for the white chocolate and I rolled mine in toasted chopped almonds. The toasting did wonders for it! Will be gifting these this Christmas. 

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