Fruit-Crusted Truffles

1

In a warm water bath (see page 16), melt the white chocolate while stirring gently

2

Temper the chocolate: transfer it to a smooth surface and make sweeping motions with a spatula

Check the temperature by placing a small amount of chocolate on your lower lip

If it feels cold, it's ready

3

Dip the truffle molds into the melted chocolate, reserving some for later

Gently tap the mold tray over a flat surface to remove any air bubbles

Remove excess chocolate with a spatula and cover the mold tray with aluminum foil, pressing it firmly onto the chocolate

Flip the tray upside down and refrigerate until the bottoms of the molds are opaque (about 15 minutes)

4

Remove the foil and fill each truffle mold with about 1 tablespoon of crystallized fruit

Cover with tempered chocolate, stirring gently over a flat surface

Remove excess chocolate with a spatula and refrigerate until the bottoms of the molds are fully opaque (about 15 minutes)

Then, remove and unmold.