Baileys Pumpkin Spice Chocolate Truffles

Prep Time:
40 mins, plus chilling time - up to 2 hours
Cooking Time:

The ganache for these Baileys Pumpkin Spice chocolate truffles is absolutely delicious and shouldn’t be restricted to this recipe only – try it in a sweet pastry tart shell or to cover a chocolate cake. I used edible lustre dusts to decorate the nuts, which are easily attached to the truffle just as the chocolate is setting. In the past, I’ve also used a sprinkling of salt flakes, edible flowers, powdered spices and a drizzle of white chocolate. Have a look around the kitchen and see what comes to hand.


For the ganache

80g unsalted butter, cubed

200ml double cream

280g dark chocolate (minimum 70% cocoa solids), broken into pieces

3 tbsp Baileys Pumpkin Spice

Pinch Sea Salt

For the coating

220g dark chocolate (minimum 70% cocoa solids), broken into pieces

One baking tray, lined


  1. Melt the butter gently in a heavy-bottomed pan over a medium-high heat.
  2. Then add the cream and heat both until simmering but not boiling, you want it just hot enough to melt chocolate but no hotter.
  3. Pour the cream over your chocolate, stirring gently to melt it. If necessary you can transfer the mixture to a double boiler to finalise the melting, but you don’t want the mixture any hotter than necessary to melt the chocolate. Once melted, whisk in the Baileys Pumpkin Spice & salt.
  4. Pour the mixture into a bowl & refrigerate to set for 30 minutes to 1 hour, or until set enough to mould with your hands.
  5. Remove from the fridge and use a teaspoon to scoop out balls of ganache – round them with your hands as neatly or roughly as you like and place them on a freshly lined baking tray. Transfer this to the freezer until frozen solid.
  6. To make the coating, place the remaining chocolate in a double boiler to melt, you dont want it hot, just melted, so you should take it off the heat when there is about 1/4 of the chocolate left unmelted and stir to melt the rest. 
  7. Drop the frozen truffles into the chocolate 1 by 1, using 2 teaspoons to coat, then transfer them to a baking sheet, allowing any excess chocolate to run off. Decorate as you like & leave to cool and set at room temperature.
Lily Vanilli