Preparation info

  • Difficulty

    Easy

  • Yield:

    90

    Truffles

Appears in

Ingredients Metric US Volume
Heavy cream 200.0 g, plus additional as needed 7.1 oz, plus additional as needed cup + 2 tbsp, plus additional as needed
Lemongrass, chopped 150.0 g 5.3 oz cups
Invert Sugar 40.0 g 1.4 oz cups
White couverture, chopped or coins 300.0 g 10.6 oz 2 cups
Unsalted butter, softened 50.0 g 1.8 oz 3 tbsp + 1 tsp
cocoa butter, melted 30.0 g 1.1 oz ¼ cup
White chocolate truffle shells 252.0 g 8.9 oz 90 ea
White couverture, tempered, for capping and dipping 180.0 g 6.3 oz cups
Finishing Powder (recipe follows) 252.5 g 8.9 oz 1⅔ cup
1454.5 g 51.4 oz

Method

1 In a medium pot, combine the cream and lemongrass and bring to a boil over medium heat.

2 Once the cream has come to a boil, remove from the heat and immediately cover with plastic wrap.

3 Let steep for 10 minutes, then strain to remove the lemongrass.

4 Add additional cream as needed to return the quantity to 7.1 oz/200 g.

5 Return the cream to the heat and return to a boil.

6 Combine the invert sugar and chopped couverture. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.

7 Using a spatula, stir in small circles at first, then gradually in wider circles to form a ganache.

8 Cool the mixture to 90&F/32&C. Blend in the butter and melted cocoa butter with an immersion blender to create a smooth, shiny ganache.

9 Cover with plastic wrap and let cool to 86&F/30&C.

10 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.

11 Cap the truffles with the white couverture once the ganache has completely set.

12 Coat the truffles in the white couverture by hand.

13 Before the couverture sets, roll the truffles in the Finishing Powder for a surprise mouthfeel. Let set at room temperature.

14 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.

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