These Baileys Salted Caramel Dark Chocolate Truffles are melt-in-your-mouth magical with a thin dark chocolate shell filled with a creamy Baileys Salted Caramel Irish Cream truffle filling.
Course Dessert
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 30-40
Author I Sugar Coat It
Ingredients
Ganache
250gramsmilk chocolate1 cup, I love and use Valrhona
Melt the milk chocolate over a double boiler, until smooth and free of lumps.
In a separate bowl, combine the fondant and butter.
Pour the melted milk chocolate over the butter mixture and stir with a whisk until smooth.
Stir in the Baileys and allow to set to a consistency fit for piping or scooping into small balls.
To make truffle shells:
Pre-crystallize chocolate by placing in a large stainless steel bowl, fit securely over a pot of simmering water. Water should not touch the bottom of the bowl.
I used the seed method - melt 80% of chocolate to 45ºC, remove from heat and add the remaining 20%, as needed, stirring continually until working temperature of 31-32ºC is achieved.
If making shells, cast in appropriate molds, pour out excess and allow shells to form. Pipe truffle filling into shells and cap.
If dipping, shape the truffle filling into balls and use a dipping fork to coat with a thin layer of chocolate. Allow to set.