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6 Baileys and mocha jello truffles on a plate.
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5 from 1 vote

Baileys & Mocha Jello Truffles

Think of them as fancy Bailey’s jello shots for your more refined party guests.
Prep Time5 mins
Cook Time20 mins
Refrigeration8 hrs
Total Time8 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: coffee, jello shots
Servings: 20 Small truffles
Calories: 39kcal


For the first layer

  • 1 cup Bailey’s Irish Cream
  • sachets of Knox powdered gelatin

For the second layer

  • 1 Cup Califa Farms Cold Brew Mocha Iced Coffee - or your favorite ice coffee
  • sachets of Knox powdered gelatin


  • Heat the Bailey’s Irish Cream in a small sauce pan until almost boiling (make sure it doesn’t actually boil). Stir often.
  • Turn the heat down to simmer and slowly pour in the gelatin slowly, stirring as you do. Keep stirring until the gelatin is completely dissolved.
  • Pour into your jello molds, half way. Place in the fridge for at least 4 hours.
  • Once the first layer is chilled, repeat the same process with your coffee – heating, dissolving the gelatin into it and pouring into your mold(s) over your first layer. Chill for 4 hours or over night.
  • Serve them on a lovely dish with dessert!


Serving: 1Truffle | Calories: 39kcal | Carbohydrates: 2g | Fat: 1g | Potassium: 5mg | Sugar: 2g