Homemade Baileys Chocolates

🧂 Ingredients

• 21 Milk chocolate hollow spheres
• 8 ¼ tablespoon Milk chocolate couverture
• ¼ cup Baileys Irish Cream
• ¼ tablespoon Glucose
• ¾ cup Milk chocolate couverture

  for sealing and coating
• 4 teaspoon Powdered Sugar

  for dusting

Instructions

• 1 Weigh ¼ tablespoon Glucose into a small saucepan.
• 2 Add ¼ cup Baileys Irish Cream.
• 3 Dissolve the glucose in the Baileys while stirring.
• 4 Add 8 ¼ tablespoon Milk chocolate couverture and mix well once the glucose has
  dissolved in the Baileys Irish Cream. 
• 5 Let the Baileys milk chocolate cream cool to 30 °C // 86 °F and fill it into a
  piping bag. 
• 6 Fill 21 Milk chocolate hollow spheres with the ganache until just below the
  rim. 
• 7 Place the filled hollow spheres in the fridge for at least 12 hours(ideally 24
  h).
• 8 Before the cooling time is over, start preparing ¾ cup Milk chocolate
  couverture. 
• 9 Melt the chocolate in a water bath or tempering device.
• 10 Fill the melted couverture into a squeeze bottle and close the chocolates.
• 11 Chill the sealed chocolates for another 15-30 minutes.
• 12 Prepare a shallow baking pan in which you sieve four teaspoons of powdered
  sugar.
• 13 Coat the sealed chocolates with the tempered milk chocolate couverture. (See
  detailed coating instructions above).
• 14 Place the coated truffles in the prepared pan with 4 teaspoon Powdered Sugar and
  roll them in it.  
• 15 Remove the access powdered sugar by rolling the chocolates back and forth in a
  sieve.
• 16 Place the finished Baileys chocolates into small chocolate paper molds.

Nutrition Info