Various Chocolate Truffles

Ingredients

• 120 ml whipping cream
• 2 tbsp vanilla sugar
• 2 tbsp soluble coffee powder
• 250 g dark couverture
• 400 g milk couverture
• 4 tbsp orange liqueur
• 60 g soft butter
• 45 milk hollow balls

Instructions

1. 1.

   Heat the cream. Stir in vanilla sugar, add coffee powder and dissolve. Chop the dark couverture. Also chop the milk couverture, set aside 250 g, melt the remaining 150 g with the milk couverture into the coffee-cream while stirring. Let cool until it starts to thicken (it should not be fully chilled). Whip the mixture with a mixer, fold in butter and gradually add orange liqueur.

2. 2.

   Fill a piping bag with a round tip and pipe the cream into the milk hollow balls (they should be completely full). Chill overnight until firm.

3. 3.

   Melt the reserved dark couverture over a double boiler to about 28 °C. Rub some chocolate between your palms and roll the filled hollow balls in it. Place on parchment paper. Then, using a praline fork, coat the prepared truffles with the melted chocolate and lay them on a praline rack. Let the chocolate set briefly, then roll the truffles on the rack with the fork until peaks form. Set the hardened truffles on foil or parchment to finish.