Baileys and caramel truffle

Created by

  • Jean-Philippe Darcis - Callebaut® Amabassador and owner of Darcis Belgium
level 2

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.

Recipe components

Callebaut® ingredients

Baileys and caramel truffle

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

Prepare a caramel. Smother with boiling cream.

Pour the mixture onto the chocolate, mix and smoothen.

  • 200g
    Baileys
  • 20g
    Whisky

Add.

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.