Truffles and chocolates with alcohol

Eggnog truffle

Bring the cream and glucose syrup to the boil. Chop the white chocolate and pour over the hot cream, stir until smooth and emulsify with a hand blender. Stir in the egg liqueur and neutral alcohol until the mixture is homogeneous. Allow the mixture to cool slightly, then pour into the prepared praline moulds and leave to set overnight. Seal, allow to crystallise completely and carefully remove from the mould.

Orange truffles

Bring the cream and glucose syrup to the boil. Chop the white chocolate and pour over the hot cream, stir until smooth and emulsify with a hand blender. Stir in the orange oil and neutral alcohol until the mixture is homogeneous. Allow the mixture to cool slightly, then pour into the prepared praline moulds and leave to set overnight. Seal, allow to crystallise completely and carefully remove from the mould.

Raspberry truffles, vegan

Bring the oat milk, glucose syrup and invert sugar syrup to the boil. Chop the chocolate coating and pour over the hot cream, stir until smooth. Add the raspberry brandy and raspberry paste and emulsify with a hand blender, then leave the mixture to set in the fridge for 1-2 hours. Shape into 9 g balls, optionally coat with chocolate coating or roll in raspberry granules.

Peppermint truffles

Bring the cream and glucose syrup to the boil. Chop the white chocolate and pour over the hot cream, stir until smooth and emulsify with a hand blender. Stir in the peppermint flavouring and neutral alcohol until the mixture is homogeneous. Allow the mixture to cool slightly, then pour into the prepared praline moulds and leave to set overnight. Seal, allow to crystallise completely and carefully remove from the mould.