Today’s post is brought to you by my friend Carolyne. I’ve known Carolyne forever and she has baked some amazing things – including an amazing Tardis cake. I’m excited to see what she can make. And I’m especially excited about these Bailey’s Samoa Truffles – perfect for St. Patrick’s Day!
When one of your best friends since forever tells you they’re working on a project for their blog combining girl scout cookies and booze into desserts, and they need some help, here’s a pro tip: help them. Because those are the three best things on this planet.
I immediately called dibs on Samoas, aka Caramel Delights. All the other cookies are great, but Samoas are my jam. And so today, I bring you Bailey’s Samoa Truffles.
Yup, you read that right. And you might be thinking “oh man, truffles sound hard” but I’m here to tell you that truffles are actually surprisingly easy. Super messy, yes, but also easy.
A few tips: use a stand mixer if you have one, or a hand mixer on low, to mix the insides of the truffles. Don’t do it by hand, like I did, or you’ll end up with a very sore wrist in the morning.
Also, when you go to put the inside mix in the fridge, keep an eye on it. You want it to just begin to solidify, but still be malleable so you can roll it into balls. I left it in the fridge for too long, and had to essentially melt it again and start over. And rolling your truffle insides is going to be messy. You’re going to have chocolate all over your hands, and it’s going to be so worth it.
Lastly, a nice way to ramp up this recipe would be to use caramel flavored Irish cream instead of classic Bailey’s.
What you’re left with in the end is a delicious mouthful of rich, creamy chocolate with a hint of boozy cream and a little crunch from the samoa coating/filler. You can also pop them in the fridge in an airtight container and they’ll keep for that day you have a serious chocolate craving.
