Baileys Salted Caramel Dark Chocolate Truffles

• Baking & Spices

  • 300 g Dark chocolate
  • 250 g Milk chocolate
  • 1 Sea salt flakes

• Dairy

  • 35 g Baileys salted caramel irish cream
  • 62 g Butter, unsalted

• Desserts

  • 20 g Liquid fondant

• Other

  • Edible paint or dust to decorate

Found on isugarcoatit.com

Description

Ingredients

• 250 grams (1 cup) milk chocolate (I love and use Valrhona)
• 62 grams (1/4 cup) butter, unsalted
• 20 grams (2 tablespoons) liquid fondant (optional)
• 35 grams (2⅓ tablespoons) Baileys Salted Caramel Irish Cream
• 300 grams (1⅔ cups) dark chocolate, tempered
• Edible paint or dust to decorate
• sea salt flakes to garnish

Directions

• 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.
• 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.
• Decorate as desired.