Mixture:
500g white chocolate
1/2 cup heavy cream without sour cream
2 tablespoons butter
2 tablespoons corn syrup
2 tablespoons lemon juice
Covering mixture:
500g white chocolate
Mixture:
500g white chocolate
1/2 cup heavy cream without sour cream
2 tablespoons butter
2 tablespoons corn syrup
2 tablespoons lemon juice
Covering mixture:
500g white chocolate
Melt the white chocolate in a water bath and combine with the heavy cream, butter, corn syrup, and lemon juice
Mix well and let it cool
Allow to chill for 12 hours in the refrigerator
Grease your hands with the mixture and shape into balls
Place on a tray and return to the refrigerator for 4 hours
For the covering, melt the chocolate chips in a water bath and remove from heat
Mix until the chocolate reaches the temperature that, when touched to the lips, feels cool
Dip the truffles in the melted chocolate and place in a pastry bag
Draw thin lines on the covering and let it set.
