Baileys Mint Truffle, Cafe Au Lait Trifle and a Caramel Mocha Martini!

Time for a Baileys Friendsgiving! Okay, it’s really Friendsgiving all the time with me and my friends, but this Friendsgiving mini-soiree was a great excuse to play around with some Baileys. In fact we used this mini-soiree to sample some desserts and plan our bigger holiday party. Since its high holiday season and everyone’s busy with holiday planning and attending holiday plans, I wanted to create recipes for easy entertaining and one that you can even gift. How’s that for multi-tasking?

To start things off I made a truffle with one of my favorite flavors, mint. Let me start by saying I’m really particular about mint. Too much mint and things start to go bad because it can have an overpowering effect. To keep the mint as an enhancer rather than a dominator to the chocolate I used Baileys® Hint of Mint Chocolate. Its smooth mint flavor is set against a subtle chocolate undertone that makes it perfect for flavoring a dark chocolate truffle body.

Mint Chocolate Truffles

Mint Chocolate Truffles

These turned out so great, I’m adding them to my holiday gift giving. Next up is the Café Au Lait Trifle. Folded into the body of the chocolate mousse is Baileys® with a Hint of Coffee.

Cafe Au Lait Trifle Bakers Royale1

Cafe Au Lait Trifle

Pairing coffee and chocolate is always a winning combination. Like any dessert, I never want any one flavor to dominate and a mix of textures is always a plus. Given that, aside from being an easy to assemble dessert, trifles lend themselves well to this type of mixed flavoring and texturing. The Baileys Coffee provided just enough coffee flavor to compliment the chocolate.

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To bring everything full circle back to the star of my mini soiree is a Caramel Mocha Martini that uses both Baileys Caramel and Baileys Coffee.

Caramel Mocha Martini Bakers Royale1

Caramel Mocha Martini

If you are like me, I always like to finish a meal with dessert and a cup of coffee. But if I can have dessert, coffee and a drink in one-I’m all for it. I don’t know about you, but dessert in a drink always seems less guilt filled, so as a result we sipped on a few of these. This holiday season, trying punching up your favorite desserts with some of these Baileys flavors.

Mint Chocolate Truffles – 12-14 servings


  • 11 oz dark chocolate (65% cacao)
  • 8 tablespoon heavy cream
  • 1/3 cup Baileys® with a Hint of Mint Chocolate
  • 1/3 cup unsweetened cocoa powder, Dutch process


  1. Place chocolate and heavy cream in a heat-proof bowl over (not on) simmering water. Let chocolate and cream heat up for 3 minutes untouched. After 3 minutes whisk mixture until fully incorporated. Remove bowl from heat and let cool for 20-30 minutes. Stir in Baileys® Hint of Mint Chocolate until fully incorporated. Pour finished mixture into a flat casserole pan. Cover the surface with plastic wrap and refrigerate until set, about 3 hours.
  2. Remove chilled truffle mixture. Using a melon-baller, scoop out chocolate rounds. Finish forming truffles by hand and place on parchment-lined baking sheet. Dust truffles with unsweetened cocoa powder to finish.

This recipe contains no more than 0.6 fl. oz. of alcohol per serving.

Café au Lait Trifle – 4-6 servings


Mousse Layer:

  • 6oz. chocolate, melted
  • ¼ teaspoon espresso powder
  • 1 ½ cups heavy cream
  • 4 oz. Baileys® with a Hint of Coffee


Mousse Layer:

  1. Place chocolate and espresso powder in microwave safe bowl. Heat on low for 10 second intervals or until mixture is the consistency of heavy cream. Stir mixture to incorporate the espresso powder. Set aside and cool mixture to room temperature.
  2. Whip cream until soft peaks form-not stiff. Gently fold chocolate mixture into whipped cream until combined. Gently fold in Baileys® with a Hint of Coffee until combined.

Brownie Layer:

  • Crumble your favorite brownie recipe


  1. Fill pastry bags with mousse.
  2. Pipe a mousse layer onto bottom of glass.
  3. Sprinkle crumbled brownie and on top of chocolate mousse.
  4. Continue layering by repeating steps 2-4.

This recipe contains no more than 0.6 fl. oz. of alcohol per serving.

Caramel Mocha Martini


  • ½ oz Ketel One® vodka
  • 1 oz Baileys® with a Hint of Caramel
  • 1 oz Baileys® with a Hint of Coffee
  • Optional: Rim with grated chocolate


  1. Place all ingredients and in cocktail shaker filled with ice and vigorously shake then pour into a martini glass.

This recipe contains no more than 0.6 fl. oz. of alcohol per serving.

Check out the round-up page to read about other blogger’s Friendsgiving celebrations.

Join Baileys on Facebook for more recipes and inspiration to throw your own.


R&A Bailey & Co. and The Century Council support responsible drinking. BAILEYS Irish Cream Liqueur. © 2011 R&A Bailey & Co. Imported by Paddington, Ltd. Norwalk, CT.

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  1. Avatar for Naomi RobinsonKyou says

    If no got Baileys® with a Hint of Coffee,can use wan replace?

    • Avatar for Naomi Robinson

      Naomi replied: — November 15th, 2011 @ 7:11 pm

      Kyou-Try Kahlua.

  2. Avatar for Naomi Robinson says

    All of these are SO DROOLWORTHY! Perfect for the holidays, too. I feel equipped to prepare some awesome treats for the celebrations and… suddenly starving!

  3. Avatar for Naomi RobinsonJudy@In His Grip says

    I have been reading your blog for sometime and have finally taking the time to make one of your recipes. I have featured it on my blog today. Love all your recipe and plan on trying many more. Thanks for all you do.

  4. Avatar for Naomi RobinsonJudy@In His Grip says

    I have been reading your blog for some time now and finally took the time to make one of your recipes. I have featured it on my blog today. Thanks for all that you do and keep posting recipes.

  5. Avatar for Naomi RobinsonElizabeth says

    These questions are for the mousse trifle.

    Does the chocolate for the mousse need to be melted with butter or something? If you don’t, won’t it just re-solidify as soon as it cools?

    Also will the coffee combine properly in powdered form? I thought it would need a liquid to dissolve in first, so you wouldn’t have any crystals left?

    btw – great pics!