60 truffle cases (25ml
capacity)
330ml thickened cream
45ml Monin Irish Cream
500g Callebaut milk chocolate
chopped
In a large saucepan, bring
cream almost to boiling point, then remove from heat. Add syrup and chocolate
and stand for 5 minutes, then whisk until smooth and melted. Transfer
mixture to a dry bowl of an electric mixer and refrigerate for 1 1/2 hours,
stirring occasionally, or until thick but not set. Using an electric
mixer, beat chocolate mixture on high speed until pale in colour and thick
(do not overbeat).
Spoon mixture immediately
into a piping bag fitted with a plain 5-7 mm nozzle and pipe chocolate
into truffle cases until cases are 2/3 full. Refrigerate for 20 minutes
or until set.
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Restaurant de Ville
truffles
Kangaroo Valley, New South
Wales,
Australia
(As shown in Gourmet Traveller)
Created by chef:
Luke de Ville
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