Chocolate Cream Truffles

Specially requested by our youngest son who is a Truffles monster.  To make him happy, I made them and they came out well on my first try.  These truffles have a filling which is made of fresh cream, glucose syrup and milk chocolate couverture.

Ingredients (yields 63 pcs):
150 g fresh cream
40 g glucose syrup
300 g milk chocolate couverture

a layer of Pralinenhohlkörper (chocolate hollow cups)
300 g dark chocolate couverture
pralines paper cases

Method:
In a pot, add fresh cream and glucose syrup.  Bring to a slight boil and quickly remove from heat.  Add milk chocolate couverture and by using a whisk, stir well until no lumps can be seen.  Leave mixture to cool to a temperature of 25° C.

In the meantime, these are the Pralinenhohlkörper:

By using a filler, fill each of the Pralinenhohlkörper to the brim.  Leave them aside overnight.

In a bain marie, melt the dark chocolate couverture over low heat.

By using a special spiral spoon, dip each truffles into couverture and place on a wire rack.

Roll the truffles on the wire rack around in order a design is formed on the surface. Remove to a baking tray which is lined with baking paper and leave to dry completely.

Place each truffles into a praline case before storing in a tin with each layer lined with pergament paper.

Bon Appetit!