Homemade Dark Chocolate Truffles with White Chocolate Coating

🧂 Ingredients

• 21 pc White hollow spheres
• ¼ cup Heavy Whipping Cream
• ½ cup Dark Chocolate Couverture
• ¼ tablespoon Glucose
• 1 pinch Cinnamon
• 1 cup White chocolate couverture
• Edible pink glitter powder

Instructions

• 1 Add ¼ tablespoon Glucose and ¼ cup Heavy Whipping Cream to a small pot and bring
  it to a gentle boil.
• 2 Add ½ cup Dark Chocolate Couverture to the hot cream.
• 3 Mix the whipped cream well with the chocolate and flavor it with 1 pinch
  Cinnamon.
• 4 Let the ganache cool to 31 °C // 87,8 °F.
• 5 Fill the ganache into a piping bag and fill 21 pc White hollow spheres with
  ganache.
• 6 Chill the filled chocolates n the fridge for 24h.
• 7 Melt 1 cup White chocolate couverture in a water bath or with a tempering
  device. 
• 8 Fill the melted chocolate into a squeeze bottle and seal the chocolates.
• 9 Place the sealed chocolates in the fridge for 10 minutes to solidify.
• 10 Prepare a shallow bowl and line it with parchment paper to place the covered
  chocolates after coating.
• 11 Remove your sealed truffles from the fridge and take 1-4 truffles in one hand.
• 12 Dip the fingers of the other hand in the melted chocolate coating and roll the
  1-4 truffles between your hands.
• 13 Once you have them nicely coated with chocolate, place them in the prepared
  bowl. 
• 14 Dust the chocolates with Edible pink glitter powder after the chocolate coating
  is solidified.

Nutrition Info