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

Mise en place

Ingredients

1 box hollow truffle shells (white chocolate)

Ganache

Dipping

300 g white chocolate (tempered)

Equipment

Method

Get cooking

Ganache

Melt the white chocolate.
Bring the cream and milk to the boil.
Pour this mixture over the melted white chocolate and blend until smooth.
Allow to cool, then add the kirsch.
Transfer the ganache to a piping bag. It must be below 30 °C or the truffle shells will melt.
Remove the top lid from the truffle shells and keep it for later. Leave the shells in their plastic holder and fill them with ganache.
Refrigerate 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 a little tempered white chocolate in the other half of the plastic casing and place it over the first half. Press gently until everything is sealed.
Refrigerate for about 10 minutes.

Finishing touches

Remove the truffles from the mould.
Dip the truffles in tempered white chocolate and carefully place them on baking paper. Roll them in your hands if desired for a rougher shape.
Leave the truffles to cool and harden.

Background

Source and inspiration: CVO Gent – Simple Chocolate course. Discover our truffle recipes [wpupg-grid id="truffels"]