Name: Truffles with Poire William ganache
Total time: 3 h
Cuisine: Belgian
Ingredients: 1 box hollow truffle shells (white spherical truffle shells); 180 g cream; 20 g milk; 300 g dark chocolate; 30 g Poire William; 300 g white chocolate (tempered); 60 g milk chocolate (tempered); 60 g dark chocolate (tempered)

Mise en place

Ingredients

1 box hollow truffle shells (white spherical truffle shells)

Ganache

180 g cream
20 g milk
300 g dark chocolate
30 g Poire William

Dipping

300 g white chocolate (tempered)

For drizzling

60 g milk chocolate (tempered)
60 g dark chocolate (tempered)

Equipment

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.
Let the mixture cool, then add the Poire William.
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.
Time range: choose the first timer to check progress or the last for the end of the stated time.

Sealing

Put some tempered white 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 white chocolate and place carefully on paper.
Leave the truffles to cool and harden.
Fill a paper piping cone with tempered milk chocolate.
Drizzle with the milk chocolate.
Fill a paper piping cone with tempered dark chocolate.
Drizzle the dark chocolate diagonally across the milk chocolate lines.

Background

Source and inspiration – CVO Gent – Simple Chocolate course Recipes with truffles See our truffle recipes here [wpupg-grid id="truffels"]