Truffle Balls
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Ingredients
for
60
- Ingredients
- 2 cups semi-sweet chocolate (60% cocoa, roughly chopped)
- ⅞ cup cream (30%)
- 1 cup Advocaat
- 4 cups Milk chocolate (30% cocoa, chopped)
- 60 hollow, milk chocolate praline shells (30% cocoa)
Preparation steps
1.
Place the chopped bittersweet chocolate into a bowl.
2.
Bring the cream to a boil and stir into the chocolate little by little using a spatula. Take care not to mix too much air into the chocolate. Let cool slightly.
3.
Using a piston funnel, fill the hollow shells to 1/3 with advocaat.
4.
Spoon the chocolate mixture into a piping bag and fill the shells to just below the rim. Leave to set for at least 2 hours.
5.
Melt around 100 g of the milk chocolate over simmering water, let cool slightly and spoon into a fine piping bag. Use the chocolate to stick the chocolate shells together and leave to set.
6.
Melt the remaining chocolate and let cool slightly.
7.
Using a praline fork, dip the pralines into the chocolate coating and lay on a rack. When the coating has set slightly, gently roll the pralines from side to side on the rack to create a decorative surface. Place on baking parchment and leave to set completely.
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