Lavender Zebra Truffles
Courtesy of Stephanie Laico, Executive Pastry Chef, Miramont Country Club, Bryan, Texas
- 1.5 lb dark chocolate couverture (64%-72% cocoa liquor)
- 9 ozs. heavy cream
- 2 ozs. honey
- .25 oz. butter
- 1.5 lb tempered white chocolate
- .25 lb tempered dark chocolate
- Melt chocolate over a bain marie.
- Meanwhile, bring the heavy cream to a light simmer. Immediately remove the cream from the stove and pour it over the chocolate.
- Begin to stir with a rubber spatula from the center of the bowl. Once about half-way incorporated, add the honey and the butter. Continue stirring until all of the ingredients are completely emulsified, smooth, and glossy.
- Transfer the ganache to a small dish and cover with plastic wrap.
- Allow the ganache to set at room temperature overnight or until firm enough to scoop.
Once the ganache is firm, use a Parisian scoop to scoop ¼ oz. to ½ oz. truffles onto a sheet pan lined with parchment paper.
- After all of the ganache is scooped, roll each piece into a smooth sphere. Allow the ganache to set again while preparing the tempered chocolates for dipping and decorating.
- Using a round chocolate dipping fork, dip the truffles one at a time in the white chocolate—be sure to gently scrape the bottom of the truffle along the side of the bowl to remove excess chocolate.
- Once all of the truffles are dipped and the chocolate is set, drizzle dark chocolate over the tops of each truffle to create the “zebra” effect.
- Store in an air-tight container at room temperature.