{"id":10891,"date":"2013-12-30T11:27:51","date_gmt":"2013-12-30T09:27:51","guid":{"rendered":"http:\/\/anneauchocolat.dk\/en\/2013\/12\/30\/nytarstrofler-med-baileys-chocolate-luxe\/"},"modified":"2016-04-18T21:30:00","modified_gmt":"2016-04-18T19:30:00","slug":"nytarstrofler-med-baileys-chocolate-luxe","status":"publish","type":"post","link":"https:\/\/anneauchocolat.dk\/en\/uncategorized\/nytarstrofler-med-baileys-chocolate-luxe\/","title":{"rendered":"Chocolate truffles with Baileys Chocolate Luxe"},"content":{"rendered":"<p><img decoding=\"async\" class=\"aligncenter\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/chokoladebaileys1.jpg\" alt=\"chokoladebaileys1\" width=\"640\" height=\"428\" \/><\/p>\n<p><em>Festive truffles with a small but perfect hint of Baileys.\u00a0<\/em><\/p>\n<p><strong>Chocolate truffles<\/strong><em><strong><br \/>\n<\/strong><\/em>25 truffles<\/p>\n<p>120 g dark chocolate, preferably Cara\u00efbe 66% from Valrhona<br \/>\n100 g\u00a0heavy cream<br \/>\n2 tbsp\u00a0Baileys Chocolate Luxe<br \/>\nCacao nibs and freeze-dried raspberries for rolling<\/p>\n<p>Finely chop the chocolate and put it in a bowl. In a small sauce pan bring the cream to the boiling point. Pour the cream over the chocolate and let it sit for 1 minute. Then stir the chocolate cream in a circular pattern until the ganache is well combined. Add Baileys\u00a0and stir to combine. To obtain the best and most silky smooth consistency please finish by using your hand blender. Pour the ganache into an airtight container and cover the ganache with cling film. Let it rest in the refrigerator over night. Cut out small squares and roll them to truffle balls and then give them a roll in blended cacao nibs and freeze-dried raspberries. Keep them in the refrigerator or freezer until serving.<\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-9371\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/chokoladebaileys.jpg\" alt=\"chokoladebaileys\" width=\"640\" height=\"428\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/chokoladebaileys.jpg 640w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/chokoladebaileys-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-9373\" src=\"http:\/\/anneauchocolat.dk\/blog\/wp-content\/uploads\/chokoladebaileys2.jpg\" alt=\"chokoladebaileys2\" width=\"640\" height=\"428\" srcset=\"https:\/\/anneauchocolat.dk\/wp-content\/uploads\/chokoladebaileys2.jpg 640w, https:\/\/anneauchocolat.dk\/wp-content\/uploads\/chokoladebaileys2-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Festive truffles with a small but perfect hint of Baileys.\u00a0 Chocolate truffles 25 truffles 120 g dark chocolate, preferably Cara\u00efbe 66% from Valrhona 100 g\u00a0heavy cream 2 tbsp\u00a0Baileys Chocolate Luxe Cacao nibs and freeze-dried raspberries for rolling Finely chop the chocolate and put it in a bowl. In a small sauce pan bring the cream&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/anneauchocolat.dk\/en\/uncategorized\/nytarstrofler-med-baileys-chocolate-luxe\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":9372,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[1652,1],"tags":[1565,1582,1567,1583,1559,1571,1584,1585,1364],"class_list":["post-10891","post","type-post","status-publish","format-standard","has-post-thumbnail","category-chocolate-and-other-snacks","category-uncategorized","tag-amma-chocolate-en","tag-baileys-chocolate-luxe-en","tag-chokoladetrfler-en","tag-frysetrrede-hindbr-en","tag-guanaja-en","tag-kakaonibs-en","tag-nytarsaften-en","tag-nytarstrofler-en","tag-valrhona-en","entry"],"_links":{"self":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/comments?post=10891"}],"version-history":[{"count":3,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10891\/revisions"}],"predecessor-version":[{"id":10959,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/posts\/10891\/revisions\/10959"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media\/9372"}],"wp:attachment":[{"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/media?parent=10891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/categories?post=10891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/anneauchocolat.dk\/en\/wp-json\/wp\/v2\/tags?post=10891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}