- Combine the heavy cream and flavor paste in a sauce pan. Bring to boil.
- Once boiled, add the liqueur, return pot to heat source and boil one more time.
- Pour the heated cream mixture over white chocolate. Allow to sit for a minute before stirring. This will start the chocolate melting and make for a more consistent ganache. Using a spatula, begin stirring in small circles in the center, getting larger as it combines.
- Stop stirring once all ingredients have been combined.
**over stirring can cause your ganache to break, do not over stir.
- When using milk chocolate, the working temperature will be 30°C. So ensure that your ganache is below this temperature to avoid melting your truffle shells.
- Fill piping bags, or squeeze bottles with your ganaches. First fill your truffle shells halfway with the cranberry ganache.
- Here you have an option to add crushed almond for some added flavor and crunch or
leave smooth with just your ganache.
- Using the almond ganache, fill the shell just to the opening. Careful not to overfill as you need room to seal the truffle shell with tempered chocolate.
- Allow to fully cool or place in a refrigerator for a quicker setting time.
- Seal your truffle shells with your tempered Maracaibo chocolate and allow to fully cool.
- To coat, dip your hand & truffle in the chocolate and gently roll the truffles in your hand to get a rough coating. Place them on a parchment paper to set.
- To finish them off you can add some chopped almonds or almond slivers to the top.