|Liqueur or spirit, warm (see Note)|
|Dark chocolate, melted, tempered, for dipping||as needed|
|White chocolate, melted, tempered, for finishing||as needed|
Cover the saucepan of hot flavored syrup with a damp towel. Allow to cool to 26°C/79°F. Fill hollow truffle shells with the syrup. Leave to crystallize overnight. Cap with chocolate and dip in tempered chocolate, as for truffles. (See Hollow-Shell Technique and Theory.)
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