Muscadines

Preparation info

  • Yield: about

    45

    truffles, ⅓ oz
    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Ingredients

Ingredients U.S. Metric
Ganache

Method

Procedure

  1. Melt the first quantity of chocolate and stir in the praline paste.
  2. Add the water and stir until evenly mixed.
  3. Mix in the butter and liqueur. Chill over an ice-water bath until the mixture is thick enough to hold its shape.
  4. Place in a piping bag with a large star tip (approximately ½