Eggnog Truffles with white Chocolate

🧂 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
• 1 teaspoon Ground nutmeg

  for rolling

Instructions

• 1 Weigh the glucose in a bowl and add heavy cream or eggnog.
• 2 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.
• 3 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.
• 4 Mix the glucose mixture with the melted white chocolate, let it cool to 80.6 °F
  // 27 °C, and then add the remaining eggnog.
• 5 Place the foil with hollow spheres on the countertop and remove the lid.
• 6 Take a tall container and put the piping bag into it.
• 7 Empty the white chocolate mixture into the piping bag and fill the hollow bodies
  with the ganache just below the rim.
• 8 To ensure no air spaces, fill slowly and gently shake again at the end.
• 9 Allow the filled hollow spheres to crystallize overnight in the refrigerator,
  preferably for 24 hours.
• 10 The next day starts with tempering the chocolate. You can do this by using a
  water bath or a tempering device.
• 11 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.
• 12 Shake gently so that the chocolate can spread.
• 13 Place the sealed chocolates in the refrigerator for 15 minutes to allow the
  chocolate to set.
• 14 Fill a loaf pan with Criollo raw cocoa powder for coating the chocolates.
  Optionally, you can add grated nutmeg.
• 15 Take 2-3 chocolates in one hand and dip the fingers of the other hand into the
  tempered chocolate.
• 16 Roll the chocolates between your hands and cover them with the chocolate.
• 17 Then, drop the chocolates into the prepared loaf pan with the cocoa powder.
• 18 Swirl the mold back and forth briefly, so the chocolates are covered with cocoa
  powder. Now move on to the next set of chocolates.
• 19 Once you're done coating and rolling, set out the appropriate number of paper
  chocolate molds.
• 20 Remove the excess cocoa powder from the truffles by swirling them in a
  close-mesh sieve.
• 21 Divide the finished truffles between the molds and store them in an airtight
  container.

Nutrition Info