No Bake Milk Chocolate Bailey’s Truffle Cake[only very slightly adapted from Heidi Swanson]makes one 9-inch cake15 ounces good quality milk chocolate12 ounces heavy cream4 ounces Bailey’s Irish Creambutter, for panextra milk chocolate for toppingLightly butter a 9-inch springform pan. I also placed a round of parchment paper on top of the butter. Chop chocolate and heat in a double boiler until just melted. Heat cream and Bailey’s over low-medium heat until very warm to the touch, but not bubbling. Add melted chocolate to the cream mixture, and whisk continuously until it is completely smooth and combined – about 5 full minutes. Pour chocolate into pan and place in the refrigerator to chill for 6 hours, or overnight.Once ready to serve, remove the outside of the pan, grate additional chocolate over top or sprinkle with cocoa powder, then serve with Bailey’s whipped cream. I found it easiest to slice with a warmed knife or a knife sprayed with nonstick spray. Bailey’s Whipped Cream1 cup heavy whipping cream1/4 cup Bailey’s Irish Cream1-2 tablespoons powdered sugar1/4 teaspoon vanilla extractIn the bowl of your electric mixer, add cream, vanilla and Baileys. Mix (using the whisk attachment or beaters) on high speed until peaks form, then add sugar and mix a little more.
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