Irish Cream Dark Chocolate Cream

Posted by: AUI

A decadent cream made with dark chocolate for a variety of applications.

Active Time

0 Hour
10 Minutes

Total Time

0 Hour
10 Minutes

Assembly

0.3 oz Sheet Gelatin, Gold 8 g Sheet Gelatin, Gold (018040) (018040) Qty: 1

5.3 oz Whole milk 150 g Whole milk

8.8 oz Heavy cream 250 g Heavy cream

3.5 oz Bailey's Irish Cream® 100 g Bailey's Irish Cream®

1.8 oz Granulated sugar 50 g Granulated sugar

4.4 oz Egg yolk 125 g Egg yolk

7.8 oz Garnet 63% Dark Couverture Coins 220 g Garnet 63% Dark Couverture Coins (500563) (500563) Qty: 1

Bloom gelatin and set aside. In a sauce pot bring the milk, heavy cream, and Bailey's to boil. Whisk together the sugar and the egg yolks; temper into the dairy. Keep on medium heat and whisk constantly until 170ºF/76ºC; add bloomed gelatin.
Strain over the chocolate coins and stir to emulsify.