Chocolate Liqueur Truffle

Coarsely chop white cooking chocolate and melt in a snow kettle in a hot water bath. Boil 100 ml of whipped cream, stir through with the cooking chocolate and cool to room temperature. Season with whisky liqueur. Fill a piping bag with a No. I nozzle and pipe half of the mixture into the hollow spheres. Leave to cool for at least 2 hours so that the filling becomes creamy and firm.

2. Chop 30 g semi-sweet cooking chocolate and milk cooking chocolate and melt together in a snow kettle in a hot water bath. Allow remaining whipped cream to bubble, stir through with cooking chocolate and cool to room temperature. Season with rum and coffee liqueur. Fill into a piping bag with a No. 1 hole nozzle and pipe into the balls until just below the rim. Refrigerate for at least 3 hours to allow filling to set to a creamy consistency. Chop remaining semi-sweet cooking chocolate and melt in hot water bath. Cool slightly, but do not allow to set. Fill into a piping bag fitted with a No. 1 hole nozzle and seal the openings with it.

For the coating, chop the semi-sweet cooking chocolate, melt in a snow kettle in a hot water bath and temper. Evenly distribute espresso powder in a work bowl.

Dip the truffles one by one into the cooking chocolate using a praline fork, wipe off at the edge of the container and place on a praline rack to drain. Allow the cooking chocolate to set for 5 min, but do not allow it to become completely solid.

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