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.

Recipe

Created by
  • Jean-Philippe Darcis - Callebaut® Amabassador and owner of Darcis Belgium

Baileys and caramel truffle

Ingredients Preparation
  • 750g
    sugar
  • 130g
    glucose
  • 540g
    35% cream

Prepare a caramel. Smother with boiling cream.

  • 520g
    823

Pour the mixture onto the chocolate, mix and smoothen.

  • 200g
    Baileys
  • 20g
    Whisky

Add.

  • Q.S.
    2665

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.

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