Chocolate hollow hearts filled with egg liqueur-poppy cream

In a two-day-course, Georges and i had the chance to learn how to create chocolate truffles. I’ve already tried it some years before at home but of course the result wasn’t that perfect. So we signed up for a course held by the VHS here in Vienna.

In a group of 9 people, we first created all kinds of truffle fillings. It’s surprising that in only 2 and a half hours you can prepare the fillings for butter, cream liquor, fruit, nougat and “canache” truffles.

On the next day, chocolate hollow balls filled with the diverse sins are closed up by – guess what – chocolate and are eventually decorated.

We’ve learned that creating chocolate truffles is not really difficult. You just have to own the appropriate material… and always check on the right chocolate temperature.