Eggnog Truffles with white Chocolate - combinegoodflavors.com

Prep Time:1

Chill Time:12

Total Time:13

Weigh the glucose in a bowl and add heavy cream or eggnog.
⅔ tbsp 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 tbsp Glucose , 3 ¼ tbsp Eggnog, 1 cup White chocolate chips

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.

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.

Fill a loaf pan with Criollo raw cocoa powder for coating the chocolates. Optionally, you can add grated nutmeg.
Criollo cocoa powder, 1 tsp 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.

Calories: 97kcal

Servings: Truffles

Author: Nora