Lemongrass Truffles

Preparation info

Published 2011

Ingredients	Metric	US	Volume
Heavy cream	200.0 g, plus additional as needed	7.1 oz, plus additional as needed	⅔ cup + 2 tbsp, plus additional as needed
Lemongrass, chopped	150.0 g	5.3 oz	1½ cups
Invert Sugar	40.0 g	1.4 oz	1½ 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	2¾ cups
Finishing Powder	252.5 g	8.9 oz	1⅔ cup
	1454.5 g	51.4 oz

In a medium pot, combine the cream and lemongrass and bring to a boil over medium heat.
Once the cream has come to a boil, remove from the heat and immediately cover with plastic wrap.
Let steep for 10 minutes, then strain to remove the lemongrass.
Add additional cream as needed to return the quantity to 7.1 oz/200 g.
Return the cream to the heat and return to a boil.
Combine the invert sugar and chopped couverture. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
Using a spatula, stir in small circles at first, then gradually in wider circles to form a ganache.
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.
Cover with plastic wrap and let cool to 86°F/30°C.
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.
Cap the truffles with the white couverture once the ganache has completely set.
Coat the truffles in the white couverture by hand.
Before the couverture sets, roll the truffles in the Finishing Powder for a surprise mouthfeel. Let set at room temperature.
Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.