Baileys and caramel truffle

Chocolate and Baileys are made for each other. In this recipe they make a deliciously rich creamy, chocolate caramel. An extra dash of whisky gives a welcome boost of flavour.
Level:
Medium
Makes:
Recipe for 4 moulds

Baileys and caramel truffle

Ingredients: Baileys and caramel truffle

  • 750 g
    sugar
  • 130 g
    glucose
  • 540 g
    35% cream

Preparation: Baileys and caramel truffle

Prepare a caramel. Smother with boiling cream.

Ingredients: Baileys and caramel truffle

Preparation: Baileys and caramel truffle

Pour the mixture onto the chocolate, mix and smoothen.

Ingredients: Baileys and caramel truffle

  • 200 g
    Baileys
  • 20 g
    Whisky

Preparation: Baileys and caramel truffle

Add.

Ingredients: Baileys and caramel truffle

  • Q.S.
    2665NV

Preparation: Baileys and caramel truffle

Pipe into small chocolate shells moulded from Callebaut 2665NV milk chocolate. Allow to condense for 24 hours. Close the small shells with Callebaut 2665NV milk chocolate.