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

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1.7 lb

sugar
4.6 oz

glucose
1.2 lb

35% cream

Prepare a caramel. Smother with boiling cream.

1.1 lb

Callebaut 823

Pour the mixture onto the chocolate, mix and smoothen.

7.1 oz

Baileys
0.7 oz

Whisky

Add.

Q.S.

2665NV

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.