- 800g vahlrohna milk chocolate
- 200g 70% vahlrona chocolate
- 400g double cream
- 70g glucose
- 125g baileys
Baileys Chocolate Truffle
Ingredients
Method
Boil cream, baileys and glucose
Melt chocolate in microwave
Add chocolate to cream and whisk well
Pour into a cling filmed lined tray and set for 12 hours
Take required amount and roll into desired shape, then roll in nuts/chopped chocolate
Keeps in the fridge for up to 10 days
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