|White couverture, chopped or coins|
|Unsalted butter, softened|
|cocoa butter, melted|
|Milk chocolate truffle shells|
|Milk couverture, 37%, tempered, for capping and dipping|
|Strawberry Finishing Powder (recipe follows)|
1 In a medium pot, combine the cream, and mint leaves and bring to a boil over medium heat.
2 Once the cream has come to a boil, remove from the heat and immediately cover it with plastic wrap.
3 Let steep for 10 minutes, then strain to remove the mint leaves.
4 Add additional cream, if necessary, to return the total quantity to 7.1 oz/200 g. Add the raspberry puree, strawberry puree, and glucose. Mix the confectioner’s sugar and pectin together and add to the cream mixture.
5 Whisk in the lemon juice and citric acid and return the mixture to a boil.
6 Pour the hot cream mixture over the chopped couverture, 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 ganache to 90&F/32.2&C.
9 Blend in the butter and liquid cocoa butter with an immersion blender to form a smooth, shiny ganache. Cover with plastic wrap and let cool to 86&F/30.0&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 milk couverture once the ganache has completely set.
12 Coat the truffles in the milk couverture by hand.
13 Before the couverture sets, roll the truffles in the Strawberry Finishing Powder to coat.
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.