White Chocolate Brie Truffles

1. Mix the cream and glucose, and heat until boiling at 85°C.

2. In a separate bowl, melt the chocolate carefully without overheating or burning, then add the cocoa butter and mix thoroughly.

3. Add the cream mixture to the chocolate and mix well.

4. Add the liquor or cognac and stir.

5. Chop the cheese into approximately 1cm cubes, add to the warm ganache, mix, and blend with a blender.

6. Cool the ganache to 26-27°C, transfer to a piping bag, and pipe out truffles weighing 10-12g each.

7. Allow the truffles to stabilize for 24 hours at 18°C.

8. Roll the truffles into balls by hand.

9. Coat with tempered chocolate.

Tips

1. For tempering chocolate, you can use methods like MyCryo or other known techniques. If you prefer not to coat with chocolate, roll in finely chopped nuts or wafer crumbs, but you may need 200-250g of chocolate instead.

2. Have you ever tried cheese candies? They offer a unique combination of crunchy shell and soft cheese filling.