I am trying to find a truffle recipe with truffle having an hard shell on the outside?

not with the powdered cocoa on the outside but the shellI am trying to find a truffle recipe with truffle having an hard shell on the outside?
The inside is the same no matter what. They're very easy to make! You can use any truffle recipe you like.





If you want a hard chocolate shell on the outside you have to dip them in melted chocolate. There are enough web sites detailing how to do this, it's not really difficult but a little more complicated than I can explain in this little box. You can buy chocolate made just for that purpose, but you can use almost any kind of chocolate. You melt the chocolate, then dip or roll the truffles in the melted chocolate and let them cool and harden. You can even put flavoring in the chocolate after it's melted.I am trying to find a truffle recipe with truffle having an hard shell on the outside?
Truffles ? sounds like you want a candy recipe ? These truffles are very smelly and are expensive.
Oh my gosh you have got depending on where you live. You have got to try a Lindt chocolate truffle. Hands down it is the best chocolate ever. They have an excellent cook book that will show you how to make the truffle at home and it works!!


The chocolate is lindt. Go to their website www.lindt.com and see if you can order the book on their website. Otherwise try amazon.com and do a search for lindt chocolate cookbook.


Let me know what transpires.
Nobody knows the truffles I've seen.
Zebra Truffles consist of a molded white chocolate shell encasing a creamy, dark chocolate ganache center. Assuming the white chocolate is tempered properly, the truffles will set at room temperature, meaning that the ganache center will remain creamy and soft. However, to prolong their life, the truffles can be refrigerated without adverse effects.


INGREDIENTS:


陆 cup heavy cream


9 ounces white chocolate, chopped


8 ounces dark chocolate, chopped


Candy molds 鈥?yields about 20-30 truffles, depending on the size of your molds


PREPARATION:


1. Prepare a baking sheet by lining it with aluminum foil. Place the chopped dark chocolate in a large bowl.





2. Heat the cream in a small saucepan until it just begins to boil. Remove from heat and pour over the chopped dark chocolate.





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Let hot cream soften the chocolate, and after a minute, gently whisk until chocolate is entirely melted.


3. Cover with cling wrap, pressing the wrap against the chocolate so that it is not exposed to the air. Allow to cool at room temperature.








4. Temper the white chocolate. Spoon the tempered chocolate into the hollow candy molds, swirling around until the sides of the molds are completely coated. Alternately, you can use a pastry brush to paint the chocolate up the sides of the molds. Turn upside down to remove excess chocolate.





5. Place molds in refrigerator to harden. Once white chocolate is set, the cooled dark chocolate ganache can be spooned into the molds. Use a spoon, knife, or your finger to press the chocolate firmly into the molds and to smooth the tops of the chocolate. Leave space at the top for additional white chocolate.





6. Pour white chocolate over the ganache, making sure to cover all the dark chocolate so that you have an unbroken shell of white chocolate.





7. Allow white chocolate to completely set. If the chocolate is properly tempered, the candy will set at room temperature, but to hasten the process, it can be placed in the refrigerator.





8. Store in an airtight container for up to one week.