Demonstration video<span>Bailey's Truffle Shell Ganache</span>

Bailey's Ganache

Ingredients: Bailey's Ganache

Preparation: Bailey's Ganache

  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.

Tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Tall recipient
  • Immersion blender
  • Microwave
  • Piping Bag
  • Scissors
  • Bowl (s)
  • Spatula

Finishing the Truffles

Ingredients: Finishing the Truffles

Preparation: Finishing the Truffles

  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.

Tools

  • Spoon
  • Truffle Shell Closing Tray
  • Metal Scraper
  • Tray or container
  • Bowl (s)

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