White Truffles With Grand Marnier
Ingrediënten
Ingredients for about 120 Pieces
- ¾ cup 200 ml Heavy cream
- 5 tbsp 70 g Butter
- 50 g Glucose syrup or simple syrup,
- 17.5 oz 500 g White couverture chocolate
- ⅔ cup 160 ml Grand Marnier
- 120 White chocolate truffle shells small, hollow chocolate balls
- About 17.5 oz 500 g White couverture chocolate for dipping
Instructies
- Boil the heavy cream, butter, and glucose syrup briefly and then remove from heat.
- Chop up the white chocolate and melt in the cream.
- Flavor with Grand Marnier.
- Let cool.
- (It should not be warmer than 82–86 °F (28–30 °C), otherwise the truffle shells will melt!
- ) Using a piping bag fitted with a round nozzle, fill the truffle shells and let them cool overnight.
- Melt the white chocolate and let cool.
- Using a parchment paper cone, fill the shells to the top, creating a cover over the hole.
- Chill for 1 hour.
- Using a fork, dip the truffles in the rest of the chocolate.
- Place on a glazing rack and roll them around to create a pattern.
- Place on parchment paper and let harden.
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