Easy
Makes: 75
These truffles are a customer favorite year-round, but they are especially popular during the holidays. Chef Philippe uses Mona Lisa® Truffle Shells in this recipe and offers lots of tips and tricks for streamlining your truffle production.These truffles are a customer favorite year-round, but they are especially popular during the holidays. Chef Philippe uses Mona Lisa® Truffle Shells in this recipe and offers lots of tips and tricks for streamlining your truffle production.These truffles are a customer favorite year-round, but they are especially popular during the holidays. Chef Philippe us...
- Shelf life:
- 3 Weeks
- Conservation:
- Between 8ºC - 16ºC (46ºF - 60ºF)
Containing: 2 Components
Bailey's Ganache
Ingredients: Bailey's Ganache
-
8.8 ozHeavy Cream 35%
-
10.6 ozsugar
-
1.8 ozglucose
-
1.1 ozsorbitol powder
-
1 piece(s)vanilla bean
-
1.1 ozBaileys 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.
View 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.
View tools
- Spoon
- Truffle Shell Closing Tray
- Metal Scraper
- Tray or container
- Bowl (s)
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