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Before starting this Muscadine Truffles recipe, organise all the necessary ingredients.
Heat the whipping cream, then pour over the couverture chocolate.
Combine with a whisk.
Add the orange juice...
... and Armagnac (or Grand-Manier).
Pour the preparation into a recipient.
Cover with cling film and reserve in the fridge to set overnight.
The next day: Using a melon baller or a teaspoon, make small ganache balls...
...then with your fingers, shape the ganache balls into sticks (2 or 2.5cm long).
Repeat the operation until you have used all the preparation.
Place the chocolate sticks on a baking sheet. Reserve in the fridge to set.
In the meantime, melt the couverture chocolate reserved for coating.
...using a 4-tined dipping fork...
... dip the sticks into the tempered chocolate.
Once generously coated, remove the sticks.
Rub the fork on the egde of the bowl to get rid of the chocolate excess.
Roll the sticks in icing sugar.
Reserve in the fridge to set, then leave in the fridge until ready to serve.