CANDIES: This is the last but not least of my collection of truffles recipe. These truffles are spectacular to look at & to enjoy, especially for white-chocolate lovers.

TWO-TONED TRUFFLES:

 

 

 

 

white centre:

    2 tsp. light corn syrup                                             

    ¼ cup whipping cream

    5 oz. white chocolate

chocolate coating:

    ¼ cup butter, chopped                                            

    6 ½ oz. semi-sweet chocolate

    3 tbsp. whipping cream                               

    2 tbsp. Grand Marnier

unsweetened cocoa powder

 

 

 

To make white center: Combine corn syrup and cream in a small saucepan. Bring to a boil. Remove from heat and add white chocolate. Let stand a few minutes until chocolate melts and, if necessary, return to low heat. Pour mixture into a medium bowl lined with  waxed paper or foil. Chill until firm. Form mixture into 6 balls. Freeze until firm.

 

To make chocolate coating: Melt butter in a small sauce on low heat. Add semi-sweet chocolate and remove saucepan from heat. Stir until smooth. Add cream and Grand Marnier. Cool and chill until slightly firm.

 

To assemble truffles: Form chocolate mixture into 6 balls. Flatten each ball out and wrap it around a 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. Truffles can be stored in freezer for up to 6 weeks.

 

To serve: Cut each frozen ball in half, using a knife dipped in boiling water. Divide each half into 3 wedges. Place in small paper or foil cases, white side up, to serve.