Dissolve the glucose in the Baileys while stirring.
Add the milk chocolate couverture and mix well once the glucose has dissolved in the Baileys Irish Cream.
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 the hollow spheres with the ganache until just below the rim.
Place the filled hollow spheres in the fridge for at least 12 hours(ideally 24 h).
Before the cooling time is over, start preparing the 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 the powdered sugar and roll them in it.
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.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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