Easy
Containing: 2 Components
Bailey's Ganache
Ingredients: Bailey's Ganache
-
250 gHeavy Cream 35%
-
300 gsugar
-
50 gglucose
-
30 gsorbitol powder
-
1 piece(s)vanilla bean
-
30 gBaileys Almande liqueur
Preparation: Bailey's Ganache
- Heat the cream in the microwave to just under a boil and set aside.
- Combine the sugar and glucose in a saucepan and cook to a deep, golden caramel.
- Deglaze the caramel with the hot cream, then add the sorbitol powder and seeds from the vanilla bean.
- Pour the hot caramel mixture over the milk and Gold chocolates in a tall recipient.
- Mix with an immersion blender to emulsify.
- Blend in the liqueur.
- Agitate the ganache on the tabletop until it reaches 31°C/88°F.
- Transfer the filling to a piping bag and fill each truffle shell, leaving approximately 1 mm/0.4” at the top to allow for closing the shells.
- Allow the filled truffles to stand until the filling has set.
Tools
- Cooktop
- Saucepan
- Metal Tray
- Tall recipient
- Immersion blender
- Microwave
- Piping Bag
- Scissors
- Bowl (s)
- Spatula
Finishing the Truffles
Ingredients: Finishing the Truffles
-
bag(s)Mona Lisa Milk Truffle Shells
-
bag(s)Mona Lisa Bronze Shimmer
Preparation: Finishing the Truffles
- Using a stencil/closing tray, cap the truffles with pre-crystallized milk chocolate.
- Immediately remove the stencil, and allow the chocolate to set at room temperature.
- Coat the truffles by hand using pre-crystallized milk chocolate and immediately roll them in Mona Lisa® Bronze Shimmer Flakes.
- Allow to crystallize completely before packaging.
Tools
- Spoon
- Truffle Shell Closing Tray
- Metal Scraper
- Tray or container
- Bowl (s)
Need support with your chocolate confections?
- Find troubleshooting guides & tutorials
- Chat live with an advisor chef and find the right solution to your challenges
Comments