Baileys chocolates

Name: Baileys chocolates
Cook time: 1 h
Total time: 1 h
Yield: 40
Ingredients: 300 g Dark chocolate coating; 200 g Whipped cream; 75 ml false whisky cream liqueur (e.g. Bailey's); 200 g Whole milk couverture; 50 g Dark chocolate coating; 7-10 Tbsp Gold Pearls; 7-10 Tbsp Alupraline mould; 7-10 Tbsp One piping bag

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 40

300 g Dark chocolate coating
200 g Whipped cream
75 ml false whisky cream liqueur (e.g. Bailey's)
200 g Whole milk couverture
50 g Dark chocolate coating
7-10 Tbsp Gold Pearls
7-10 Tbsp Alupraline mould
7-10 Tbsp One piping bag

Directions

1
Prepare the basic mixture according to instructions. Stir in the liqueur, let it cool down, stirring from time to time. Chop whole milk couverture, melt on a warm water bath. Fill the chocolate cups with the chocolate coating. Pour the couverture back into the bowl.
2
Drain the moulds for 5 minutes on a grid. Turn the moulds over and let the chocolate set. Pour the chocolate mixture into a piping bag. Pour the chocolate mixture into the moulds in a slightly spherical shape. Chill for at least 4 hours, preferably overnight. Warm up the remaining chocolate coating again, dip the pralines into the chocolate coating with the dome side down. Leave to dry. Chop the dark chocolate coating and melt in a hot water bath. Pour into a piping bag and spray the chocolates in a spiral shape.
3
Warm up the remaining chocolate coating again, dip the pralines into the chocolate coating with the dome side down. Leave to dry. Chop the dark chocolate coating and melt in a hot water bath. Pour into a piping bag and spray the chocolates in a spiral shape. Decorate with gold pearls. Allow to dry
4
waiting time approx. 6 hours