|White couverture, chopped or coins|
|Unsalted butter, softened|
|cocoa butter, melted|
|White chocolate truffle shells|
|White couverture, tempered, for capping and dipping|
|Finishing Powder (recipe follows)|
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.
© 2011 All rights reserved. Published by Wiley.