Two Toned Truffles

"Centre is white chocolate. Chocolate coating is flavoured with Grand Marnier. And then rolled with cocoa powder. Easy to do."
 
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Ready In:
20mins
Ingredients:
8
Yields:
36 truffles
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ingredients

  • WHITE CENTER

  • 2 teaspoons light corn syrup
  • 14 cup whipping cream
  • 5 ounces white chocolate, chopped
  • CHOCOLATE COATING

  • 14 cup butter, chopped
  • 6 12 ounces semisweet chocolate, chopped
  • 3 tablespoons whipping cream
  • 2 tablespoons Grand Marnier
  • unsweetened cocoa powder
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directions

  • TO MAKE WHITE CENTER, combine corn syrup and cream in a small saucepan. Bring to a boil. Remove heat and add white chocolate. Leave stand few minutes until white chocolate melts and, if necessary return to low heat. Pour mixture into a medium bowl lined with foil. Chill until firm. Form mixture into 6 balls. Freeze until firm.
  • TO MAKE CHOCOLATE COATING, melt butter in a small saucepan on low heat. Add semisweet chocolate; remove heat. Stir until smooth. Add cream and Grand Marnier. Chill until slightly firm. To assemble truffles, divide semisweet chocolate mixture into 6 balls. Flatten each ball. Wrap around white chocolate ball. Roll between hands to form an even surface.
  • Roll balls in cocoa. Freeze until firm. Wrap each ball in plastic wrap and then in foil. Store in freezer up to 8 weeks.
  • TO SERVE, CUT EACH FROZEN BALL IN 1/2, USING A KNIFE DIPPED IN BOILING WATER. DIVIDE EACH 1/2 INTO 3 WEDGES. Place in small paper cases, white side up. Makes 36 truffles.
  • Chocolates & Petits Fours.

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