Baileys truffle bag

Name: Baileys truffle bag
Cook time: 50 min
Total time: 50 min
Yield: 50
Ingredients: 30 g + 100 g whole milk chocolate; 100 g Dark chocolate; 200 g Whipped cream; 50 g Walnut kernels; 2 tablespoons (30 g) liquid honey; 2 TABLESPOONS Baileys liqueur; 50 Aluminium praline piping bags, assorted colours

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 50

30 g + 100 g whole milk chocolate
100 g Dark chocolate
200 g Whipped cream
50 g Walnut kernels
2 tablespoons (30 g) liquid honey
2 TABLESPOONS Baileys liqueur
50 Aluminium praline piping bags, assorted colours

Directions

1
Slice 30 g whole milk chocolate into small rolls with a peeler. Break the dark and 100 g whole milk chocolate into pieces. Bring the cream to the boil, remove from the stove, dissolve the chocolate pieces while stirring. Cool down. Cover and chill for approx. 2 hours.
2
Finely chop the nuts (almost ground). Whip the chocolate cream until creamy. Fold in honey, liqueur and chopped nuts, up to 3 tsp. Pour into a piping bag with star-shaped spout and squirt into the chocolate bags. Sprinkle with chocolate rolls and nuts. Refrigerate for at least 1 hour