Bailey's Truffle Shell Ganache

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.

 

Recipe

Created by
  • Philippe Vancayseele - Master Chocolatier Senior, Montreal Chocolate Academy™ Training Center
  1. Bailey's Ganache
  2. Finishing the Truffles

Bailey's Ganache

ingredients preparation
  • 250g
    Heavy Cream 35%
  • 300g
    sugar
  • 50g
    glucose
  • 30g
    sorbitol powder
  • 1piece(s)
    vanilla bean
  • 30g
    Baileys Almande liqueur
  • 125g
    CHM-Q41ALUN
  1. Heat the cream in the microwave to just under a boil and set aside.
  2. Combine the sugar and glucose in a saucepan and cook to a deep, golden caramel.
  3. Deglaze the caramel with the hot cream, then add the sorbitol powder and seeds from the vanilla bean.
  4. Pour the hot caramel mixture over the milk and Gold chocolates in a tall recipient.
  5. Mix with an immersion blender to emulsify.
  6. Blend in the liqueur.
  7. Agitate the ganache on the tabletop until it reaches 31°C/88°F.
  8. 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.
  9. Allow the filled truffles to stand until the filling has set.

Finishing the Truffles

ingredients preparation
  • CHM-Q41ALUN
  • bag(s)
    Mona Lisa Milk Truffle Shells
  • bag(s)
    Mona Lisa Bronze Shimmer
  1. Using a stencil/closing tray, cap the truffles with pre-crystallized milk chocolate.
  2. Immediately remove the stencil, and allow the chocolate to set at room temperature.
  3. Coat the truffles by hand using pre-crystallized milk chocolate and immediately roll them in Mona Lisa® Bronze Shimmer Flakes.
  4. Allow to crystallize completely before packaging.

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