I bought a bottle of Baileys and Kahlua at the airport duty free shop when I travelled back home from Los Angeles during Christmas time. Unless I accidentally spill them, the two big 1L-bottles would probably last forever as I seldom drink. I gotta think of more ways to incorporate them into my dessert! I opened my hazelnut flavored Baileys and made some molded chocolates for Valentine’s day. Last time I shared with you about chocolate tempering and how I molded my ganache filled chocolates (read about my post here). This time I just substituted some whipping cream with the creamy and nutty hazelnut Baileys liqueur. Other liqueurs such as rum, cointreau, Kahlua and brandy may be used and added according to taste. Just make sure the chocolate and the combined liquids, i. e. whipping cream and liqueur, are in a one to one ratio.
Baileys Ganache-Filled Chocolates
For 1 polycarbonate mold (21 pieces)
For the Dark Chocolate Shells
300 g dark couverture chocolate (I used Lindt Piccoli Bittersweet Couverture Chocolate)
For the Baileys Ganache Filling
70 g dark couverture chocolate, chopped
60 g whipping cream
7 g unsalted butter, softened
1/2 to 1 Tbsp Baileys (I used Baileys with a hint of Hazelnut flavor)
調溫黑朱古力 (EC用Lindt Piccoli 苦甜調溫朱古力) 300克
Tempering the Dark Chocolate 黑朱古力調溫方法
Place 3/4 of the chocolate into a mixing bowl. Chop the remaining seeding chocolate and set aside.
Place the bowl of chocolate over a pot of simmering water until the chocolate is almost completely melted. Remove from heat and use the residual heat to melt the remaining chocolate bits. The temperature of the chocolate should be between 113-118°F/45-48°C.
Add the seeding chocolate into the melted chocolate in batches and add more chocolate only after the chocolate has melted (not all the chocolate may be needed). Stir continuously until the chocolate is between 81-82°F/27-28°C. It will start to thicken a bit.
Re-warm chocolate over a pot of warm water to 88-89°F/31-32°C. To test whether the chocolate is in temper, dip a knife into the chocolate and place it in the refrigerator. If it hardens and becomes shiny within a few minutes, it is properly tempered. Maintain this temperature range while molding. Do not let the temperature go over 90°F/32°C or the chocolate will lose its temper and you will need to start all over again.
For the Baileys Ganache Filling Baileys朱古力軟心
Heat whipping cream in a saucepan over medium-low heat until it bubbles around the edges (but not boiling). Alternatively, microwave cream in a microwave-safe bowl on high. Add to chopped chocolate and let stand for two minutes. Stir with a spatula until combined. Stir in softened butter until smooth and shiny. Let cool to room temperature then stir in the Baileys.
Molding the Chocolates 倒模
Fill each mold cavity with tempered chocolate. Scrape excess chocolate from top of mold with an offset spatula. Tap the mold on the countertop several times to remove any air bubbles. Let chocolate set up for 1 minute then pour chocolate back into the mixing bowl. Flip mold upside down over a piece of parchment paper for 5 minutes and let excess chocolate drip out. Clean the edges then chill mold in the refrigerator for 10 minutes until the shell hardens.
Fill pastry bag with room temperature ganache then cut off a small corner. Pipe ganache into each cavity until about 4/5 full. Tap mold against the counter to remove any air bubbles. Place mold back in the refrigerator for 5 minutes or until set up slightly.
Remove mold from the refrigerator and re-warm chocolate to the correct working temperature (the chocolate must be re-tempered if already set up). Spoon chocolate over the ganache to fill the top. Tap the mold against the countertop to remove any air bubbles. Remove excess chocolate on the top of mold with an offset spatula. Return mold to the refrigerator for about 15 minutes or until the chocolate has shrunk away from the sides of mold.
To unmold, turn the mold upside down and tap it against the counter top.
I made these Valentine’s gift for my hubby and my sister. I also packed some nut-free ones for my daughter’s timeroom teacher. From right: white chocolate with cashew, chocolate with coconut white chocolate ganache, orange pistachio truffle, Baileys truffle, coconut lime truffle and chocolate with Baileys ganache.
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