Ingredients Metric US Volume
Heavy cream 250 g 8.8 oz 1 cup
Glucose 25 g 0.9 oz 1 tbsp + 1 tsp
White couverture, chopped or coins 375 g 13.2 oz cups
Kirschwasser 20 g 0.7 oz 1 tbsp + 1 tsp
Unsalted butter, softened 50 g 1.8 oz 3 tbsp + 1 tsp
White chocolate truffle shells 252 g 8.9 oz 90 ea
White couverture, tempered, for capping and dipping 270 g 9.5 oz cups
1242 g 43.8 oz


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.