Muscat Truffle Chocolates
A truffle chocolate filled with milk chocolate and nut paste, coated in powdered sugar.
Ingredients
milk chocolate (for ganache)
200 g
nut paste
30 g
water (boiling)
30 g
butter (softened)
20 g
orange liqueur (such as Cointreau)
30 g
powdered sugar (for outer coating)
to taste
milk chocolate (for outer coating)
250 g
cocoa butter (melted)
100 g
Instructions
1
Make the ganache
Melt the first portion of chocolate and stir in the nut paste. Add the boiling water and stir until smooth, then add the butter and liqueur and mix. Place over an ice water bath and cool until the mixture thickens and sets.
2
Shape the truffles
Transfer the mixture into a piping bag fitted with a large star tip (opening about 1 cm). Pipe strips onto a baking sheet lined with parchment paper, cut into 4 cm segments, and refrigerate.
3
Prepare the coating
Sift powdered sugar onto a tray to a thickness of about 1 cm.
4
Coat the truffles
Temper the milk chocolate and stir in the melted cocoa butter. Dip the chilled ganache pieces into the chocolate, lift them out with a dipping fork, tap gently to remove excess chocolate, and place in the powdered sugar. Shake the tray so the chocolate is coated with sugar, let set until firm, then remove.
