|White couverture, chopped or coins|
|Unsalted butter, softened|
|White chocolate truffle shells|
|White couverture, tempered, for capping and dipping|
1 In a medium pot, combine the cream and glucose and bring to a boil over medium heat.
2 Pour the hot cream mixture over the chopped couverture and set aside undisturbed for 1 minute.
3 Using a spatula, stir in small circles at first, then gradually in wider circles to form a ganache.
4 Cool the mixture to 92&F/33.3&C. Fold in the Kirsch. Blend in the butter using an immersion blender.
5 Cover with plastic wrap and let cool to 86&F/30.0&C.
6 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the shells. Let set overnight at room temperature.
7 Cap the truffles with the white couverture once the ganache has completely set.
8 Use a dipping fork to dip the truffles in the white couverture.
9 Before the couverture sets, place the truffles on a cooling rack and roll in a Z motion, using a dipping fork, to create spikes. Let set at room temperature.
10 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
© 2011 All rights reserved. Published by Wiley.