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Truffles with Cointreau ganache
Automatically translated from Dutch using AI.
Glossy temptation – dark chocolate truffles with Cointreau and an elegant bronze finish.
- Total time
- 3 h
- Ingredients
- 6
Equipment
- baking paper
- wire rack
Ingredients
- 1 box hollow truffle shells (milk chocolate spherical truffle shells)
Ganache
- 180 g cream
- 20 g milk
- 300 g dark chocolate
- 30 g Cointreau
Dipping
- 300 g milk chocolate (tempered)
Steps
Ganache
- Melt the dark chocolate.
- Bring the cream and milk to the boil.
- Pour this mixture over the melted dark chocolate and blend until smooth.
- Let the mixture cool, then add the Cointreau.
- Put the ganache in a piping bag. Make sure it is below 30°C or the hollow truffle shells will melt.
- Remove the upper cover from the truffle shells and keep it for later. Leave the shells in the plastic. Fill the truffle shells with ganache.
- Chill in the fridge for 10–15 minutes until the ganache has set.
Sealing
- Put some tempered milk chocolate into the other half of the plastic casing and place it on top of the other half. Press gently until everything seals well.
- Put in the fridge for about 10 minutes.
Finishing
- Unmould the truffles.
- Dip the truffles in tempered milk chocolate and place carefully on paper.
- Roll off the excess chocolate on a wire rack.
- Place on kitchen paper. Leave the truffles to cool and harden.
Bronzing
- Brush the truffles with bronze powder.
Source and inspiration – CVO Gent – Simple Chocolate course Recipes with truffles See our truffle recipes here [wpupg-grid id="truffels"]