Truffle Croquembouche

By The Canadian Living Test Kitchen

37 people added this to their Recipe Box

This recipe makes 127 servings

Ingredients

White Chocolate Truffles:
1 lb white chocolate 1 1lb lbwhite chocolate
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream
1/4 cup butter 1/4 1/4cup cupbutter
1 tbsp orange liqueur 1 1tbsp tbsporange liqueur
Dark Chocolate Truffles:
1 lb semisweet chocolate 1 1lb lbsemisweet chocolate or bittersweet chocolate
1 cup whipping cream 1 1cup cupwhipping cream
1/4 cup butter 1/4 1/4cup cupbutter
1 tbsp dark rum 1 1tbsp tbspdark rum
Milk Chocolate Truffles:
12 oz milk chocolate 12 12oz ozmilk chocolate
1/3 cup whipping cream 1/3 1/3cup cupwhipping cream
1/4 cup butter 1/4 1/4cup cupbutter
1 tbsp hazelnut liqueur 1 1tbsp tbsphazelnut liqueur
Dipping Chocolate:
1 lb white chocolate 1 1lb lbwhite chocolate
1 lb semisweet chocolate 1 1lb lbsemisweet chocolate or bittersweet chocolate
1 lb milk chocolate 1 1lb lbmilk chocolate

Preparation

White Chocolate Truffles:
Coarsely chop white chocolate. Place in bowl. In small saucepan, bring whipping cream and butter just to boil. Stir until butter melts. Pour over chocolate. Stir until melted and smooth. (If necessary, continue stirring over double boiler to completely melt chocolate.) Stir in liqueur. Cover with plastic wrap. Refrigerate for at least 12 hours or until firm.

For dark chocolate truffles, follow method for white chocolate truffles.

For milk chocolate truffles, follow method for white chocolate truffles.

Scoop out level tablespoons of truffle mixture. Roll into ball and place on waxed paper or parchment paper-lined baking sheets. Refrigerate for about 1 hour or until cold.

Dipping Chocolate:
Coarsely chop white chocolate. Place in metal bowl and warm over saucepan of hot (not boiling) water, stirring, until candy thermometer registers 85°F to 90°F (30°C to 32°C). Remove from over water. One at a time using a long fork, submerge white and chocolate truffles into melted chocolate. Tap fork gently against side of pan to remove excess. Slide truffle off fork back onto baking sheet. Refrigerate for 30 minutes or until chocolate is set.

Using semisweet chocolate for dark chocolate truffles and milk chocolate for milk chocolate truffles, repeat to make about 130 truffles in total.

Use excess dipping chocolate and dipping fork to drizzle decorative designs on truffles, such as dark chocolate drizzles on white chocolate truffles and white chocolate drizzles on dark chocolate truffles.

Remelt left over dark chocolate. Brush over 12- inch (30 cm) tall Styrofoam cone with 5 inch (12 cm) wide base. Set aside until dry. Holding toothpick at sharp angle, press two-thirds of the toothpick into cone near base. Press 1 truffle onto toothpick until secure. Repeat with remaining truffles, alternating white, dark and milk chocolate to cover over.

Garnish:
Press rose leaves between truffles onto cone to cover spaces. Press toothpicks into roses; attach to leaves. Cover and chill Croquembouche for up to 24 hours. Cover and chill any remaining truffles to serve with Croquembouche.