Ingredients:
make 32
for the shells
- dark chocolate, tempered
for the ganache
- 100 g heavy cream
- 25 oz. glucose syrup
- 125 oz. milk chocolate, chopped
- 25 oz. unsalted butter, room temperature
- 3 g orange oil
Procedure:
for the ganache
1. Bring cream and syrup to a boil.
2. Remove from the heat, add milk chocolate, butter and oil.
3. Stir with rubber spatula from the center outward until the mixture is homogeneous.
4 comments:
Ooh these look so cute and I love the piped look to these truffles. Also nothing better than a choc orange combo.
what chocolate do you use? I bought this belgian type but it seems to melt so quickly!
I love the flavor too, Jo.
Ms.Macaroon, melt quickly or the brand of the product are not the point of making these truffles though. The point is you need to make sure you temper the chocolate correctly to get its shinny and be able to set at room temperature.
p.s. I used 68% dark chocolate.
Sublime.
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