Name: Truffles with Cointreau ganache
Total time: 3 h
Cuisine: Belgian
Ingredients: 1 box hollow chocolate truffle shells (or truffle spheres (milk chocolate)); 180 g cream; 20 g milk; 300 g dark chocolate; 30 g Cointreau; 300 g milk chocolate ((tempered))

Equipment

baking paper
wire rack

Method

Get cooking

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.
Leave the mixture to cool, then add the Cointreau.
Transfer the ganache to a piping bag. Make sure the ganache is below 30°C, otherwise the truffle shells will melt.
Remove the top cover from the truffle shells and keep it for later. Leave the truffle shells in the plastic packaging. Fill the truffle moulds with the ganache.
Leave to cool in the fridge for 10-15 minutes until the ganache has set
Time range: choose the first timer to check progress or the last for the end of the stated time.

Sealing

Put some tempered milk chocolate in the other half of the plastic casing and place it on top of the first half. Press gently until everything is properly sealed.
Place in the fridge for about 10 minutes

Finishing

Remove the truffles from the moulds
Dip the truffles in tempered milk chocolate and carefully place them on a sheet of paper
Roll off the excess chocolate on a wire rack.
Place on kitchen paper. Leave the truffles to cool and harden.

Bronze finish

Brush the truffles with the bronze powder

Background

source and inspiration – CVO Gent – Simple Chocolate Recipes Course with truffles see our recipes with truffles here [wpupg-grid id="truffels"]

Truffles with Cointreau ganache

Ingredients

Ganache

Dipping

Equipment

Get cooking

Ganache

Sealing

Finishing

Bronze finish

Background