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Citrus Ganache Truffles

Author
JWU College of Culinary Arts

Yield
60 Truffles

Recipe ID
P00180

Ingredients
US standard
Metric
Cream, heavy
5 oz.
142 g
Zest, lemon
1 ea.
1 ea.
Zest, orange
1 ea.
1 ea.
Chocolate, white
16 oz.
454 g
Sugar, confectioner's
As needed
As needed
Chocolate, white, tempered
As needed
As needed
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale ingredients.
  3. Boil heavy cream and zests.
  4. Partially melt chocolate.
  5. Pour cream onto chocolate and stir until melted.
  6. Pour into a container and leave overnight at room temperature.
  7. Using a pastry bag with a no. 6 straight tip, pipe truffles onto a parchment-lined sheet pan.
  8. Refrigerate until firm.
  9. Using confectioner's sugar, round truffles.
  10. Double dip truffles in tempered white chocolate.