Spike Your Sweets With This No-Bake Baileys Bonbons Recipe
For any festivity, the real MVP of the party is an easy, classy dessert that can be whipped up on the fly. We're also all about adding a little *spirit* (ahem, alcohol) to our sweet endings, whether it's spiked snow cones, boozy grilled peaches, or bourbon-y bundt cakes. Then we realized, we're missing chocolate. And we're serious about our chocolate. Presenting no-bake Baileys Bonbons. Not only are these morsels delicious, but also they require a mere four ingredients (plus sprinkles).
No-Bake Baileys Bonbons
(Makes ~14 bonbons)
- 2 tablespoons butter
- 1/2 cup plus 1 tablespoon heavy cream
- 3 tablespoons Baileys
- 1 (10-ounce) bag dark chocolate chips
1. Place chocolate chips in a heat-proof bowl and set aside.
2. In a small saucepan, bring the cream and butter over medium heat until it become scalding and small bubbles form around the edges of the pan.
3. Immediately turn off heat, and pour hot cream over the chocolate. Let it stand for about 2 minutes.
4. After letting it stand, begin to mix the chocolate and the cream together. The heat of the cream should be hot enough to melt the chocolate. Stir thoroughly. If you keep stirring and it still doesn't melt, pop it in the microwave and heat at 20 second intervals until it melts.
5. When it's all melted, stir in the Baileys.
6. Then, pop it in the fridge for about 3 hours until it hardens. At this point, it should be firm but not so hard that you can't scoop it out.
7. Remove the chocolate from the fridge. Now, it's time to shape the bonbons. You can use an ice cream scoop or melon baller.
8. Once scooped, roll the bonbon between your hands to create a ball. If it seems too hard, don't worry. The heat from your hands will melt the chocolate slightly to make it easier to shape. Place each truffle ball onto a parchment-paper-lined plate.
9. Dip and roll the truffles into a bowl of sprinkles, and you're done! If you are planning on serving the truffles later, keep them in an air-tight container in the fridge.
(Styling via Alonna Morrison/Brit+Co; photos via Brittany Griffin/Brit+Co)
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