Chocoholic Truffles
Serving Size: 16-20 Preparation Time :1:40
Categories : Petits Fours
For the white chocolate ganache
170 grams good quality white chocolate
100 mls double cream
1 teaspoon butter
2 tablespoons cognac
Chocolate cases
100 grams dark chocolate
paper petits fours cases
Place the dark chocolate in a bowl over a pan of just simmering water.
When it has melted use a pastry brush to paint the inside of 16 paper cases, chill in the fridge until set and repeat at least twice more until you are confident the cases can be peeled off with out breaking the chocolate cup.
Place another bowl over a pan of hot water and melt the white chocolate and butter, this must be done fairly slowly as white chocolate will seize much quicker than dark. Bring the cream to almost boiling point and add to the white chocolate when melted. Stir the mixture until smooth over the pan of water. Stir in the cognac if using.
When the mixture is smooth cool, then refrigerate until firm enough to pipe. Put into a forcing bag with a star nozzle and fill the chocolate cups.
Start to Finish Time: "1:00"
(Chilling time):
"2:00"
Source: sylv@nicebites
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