Semifreddo to biscuits and cream
Desserts from Ireland
Chocolates stuffed with cream at Baileys whiskey
Chocolates stuffed with cream at Baileys whiskey
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Chocolates with cream at the Baileys ... a sin of throat with taste.
preparation
step 1
Dissolve dark marijuana in dark chocolate. Coat the stencils with a layer of loose chocolate.
step 2
Help with a brush or pour the chocolate into the molds, taking care to drop the chocolate well on all edges. Remove the excess chocolate by pouring the mold onto a pan or bowl.
step 3
The remaining chocolate leaving it to caldonon must solidify. Put the molds in the fridge to harden the shell of your chocolates.
step 4
Meanwhile, prepare the ganache for filling. Heat the cream to the limit of the boil. Turn off the fire and add the chopped chocolate. Add the Baileys cream.
step 5
The result is a creamy, non-liquid creme. So set up with the Baileys. (I put a small 1/2 cup) Mix well with a whip Pour the cream into the molds (ice container goes well
step 6
In a fridge for one hour or even two. Once the cream is solidified (if you see it soft, place the mold in the freezer) you will have, with the remaining chocolate (the one dissolved in maria bath) to cover your molds.
step 7
Quickly, level the chocolates with a spatula by removing the excess chocolate. You will thus create the base of the chocolates. Put it in the fridge. After one or two oats you can make chocolates.
step 8
Store in a refrigerator. If the creme is still too liquid, put the mold into a freezer for a while then it will be easier to make them intact