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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750 g

sugar
130 g

glucose
540 g

35% cream

Prepare a caramel. Smother with boiling cream.

520 g

Callebaut Chocolate - Milk Recipe N° 823 33.6% - block - 5kg

Pour the mixture onto the chocolate, mix and smoothen.

200 g

Baileys
20 g

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.