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White Truffles With Grand Marnier

Deel op Facebook Print Recipe

Ingredients

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

Instructions

  • 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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Course; Dessert