Baileys Truffle Pouches

Using a vegetable peeler, shave 30 g of milk chocolate into fine curls and set aside.

Break the dark chocolate and 100 g of milk chocolate into pieces and place them in a heatproof bowl.

Bring the cream to a boil, remove from the heat and pour over the chocolate pieces; stir until smooth.

Let the chocolate-cream mixture cool, cover it and chill for about 2 hours.

Finely chop the walnuts and set aside 3 tsp for sprinkling later.

Whip the chilled chocolate-cream until creamy.

Gently fold in the honey, Baileys and the chopped walnuts (reserving the 3 tsp).

Transfer the cream into a piping bag fitted with a star tip and pipe into praline pouches.

Sprinkle with the chocolate curls and the remaining chopped walnuts.

Chill the truffle pouches for at least 60 minutes to firm up.