Eggnog Truffles with white Chocolate
Delicious eggnog truffles with white chocolate rolled in bittersweet Criollo raw cocoa powder. An absolute delicacy and perfect for the coming holiday season!
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Equipment
- Water bath or tempering device
- small mixing bowls
- Thermometer
- Disposable gloves
- Loaf tin for rolling the chocolates
- Paper chocolate molds
Ingredients
- ¼ cup Eggnog or heavy cream for dissolving the glucose.
- ⅔ tablespoon Glucose
- 3 ¼ tablespoon Eggnog
- 1 cup White chocolate chips
- 15 Hollowed chocolate spheres
- ¾ cup Dark chocolate couverture
- Criollo cocoa powder
Optional
- 1 teaspoon Ground nutmeg for rolling
Instructions
Step 1 - Egg liqueur ganache
- Weigh the glucose in a bowl and add heavy cream or eggnog.⅔ tablespoon Glucose, ¼ cup Eggnog
- Heat the mixture in the microwave to a maximum of 82.4 °F // 28 °C to dissolve the glucose. This takes about 20 seconds on the lowest setting.
- In a second bowl, dissolve the white chocolate in the microwave (on the lowest setting, 3x20 sec) or using a water bath. Make sure that the temperature does not rise above 89.6 °F // 32 °C.1 cup White chocolate chips
- Mix the glucose mixture with the melted white chocolate, let it cool to 80.6 °F // 27 °C, and then add the remaining eggnog.¼ cup Eggnog, ⅔ tablespoon Glucose, 3 ¼ tablespoon Eggnog, 1 cup White chocolate chips
Step 2 - Fill the hollow spheres
- Place the foil with hollow spheres on the countertop and remove the lid.15 Hollowed chocolate spheres
- Take a tall container and put the piping bag into it.
- Empty the white chocolate mixture into the piping bag and fill the hollow bodies with the ganache just below the rim.
- To ensure no air spaces, fill slowly and gently shake again at the end.
- Allow the filled hollow spheres to crystallize overnight in the refrigerator, preferably for 24 hours.
Step 3 - Seal the pralines
- The next day starts with tempering the chocolate. You can do this by using a water bath or a tempering device.¾ cup Dark chocolate couverture
- Pour a small amount of the melted chocolate into a piping bottle or a piping bag, and seal the chocolate hollow sphere openings with a small chocolate dot.
- Shake gently so that the chocolate can spread.
- Place the sealed chocolates in the refrigerator for 15 minutes to allow the chocolate to set.
Step 4 - Coating the chocolates
- Fill a loaf pan with Criollo raw cocoa powder for coating the chocolates. Optionally, you can add grated nutmeg.Criollo cocoa powder, 1 teaspoon Ground nutmeg
- Take 2-3 chocolates in one hand and dip the fingers of the other hand into the tempered chocolate.
- Roll the chocolates between your hands and cover them with the chocolate.
- Then, drop the chocolates into the prepared loaf pan with the cocoa powder.
- Swirl the mold back and forth briefly, so the chocolates are covered with cocoa powder. Now move on to the next set of chocolates.
- Once you're done coating and rolling, set out the appropriate number of paper chocolate molds.
- Remove the excess cocoa powder from the truffles by swirling them in a close-mesh sieve.
- Divide the finished truffles between the molds and store them in an airtight container.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Truffle | Calories: 97kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 6mg | Sodium: 14mg | Potassium: 40mg | Fiber: 1g | Sugar: 9g | Vitamin A: 19IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 0.04mg
