Homemade Baileys Chocolates
Boozy chocolates filled with a liquid Baileys Irish Cream Milk Chocolate Ganache. Coated with milk chocolate couverture, and finished with a layer of powdered sugar.
Weigh ¼ tablespoon Glucose into a small saucepan.
¼ tablespoon Glucose
Add ¼ cup Baileys Irish Cream.
¼ cup Baileys Irish Cream
Dissolve the glucose in the Baileys while stirring.
Add 8 ¼ tablespoon Milk chocolate couverture and mix well once the glucose has dissolved in the Baileys Irish Cream.
8 ¼ tablespoon Milk chocolate couverture
Let the Baileys milk chocolate cream cool to 30 °C // 86 °F and fill it into a piping bag.
Filling and Closing the Hollow Spheres
Fill 21 Milk chocolate hollow spheres with the ganache until just below the rim.
21 Milk chocolate hollow spheres
Place the filled hollow spheres in the fridge for at least 12 hours(ideally 24 h).
Before the cooling time is over, start preparing ¾ cup Milk chocolate couverture.
¾ cup Milk chocolate couverture
Melt the chocolate in a water bath or tempering device.
Fill the melted couverture into a squeeze bottle and close the chocolates.
Chill the sealed chocolates for another 15-30 minutes.
Coating and Dusting
Prepare a shallow baking pan in which you sieve four teaspoons of powdered sugar.
Coat the sealed chocolates with the tempered milk chocolate couverture. (See detailed coating instructions above).
Place the coated truffles in the prepared pan with 4 teaspoon Powdered Sugar and roll them in it.
4 teaspoon Powdered Sugar
Remove the access powdered sugar by rolling the chocolates back and forth in a sieve.
Place the finished Baileys chocolates into small chocolate paper molds.
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Serving: 1Chocolate | Calories: 71kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 1mg | Fiber: 1g | Sugar: 5g | Calcium: 1mg | Iron: 1mg