Moulded White Chocolate Hearts with Orange and Elderflower White Chocolate Ganache

Moulded White Chocolate Hearts with Orange and Elderflower White Chocolate Ganache

Elegant tokens of confection, Moulded White Chocolate Hearts shelter a smooth filling flavored with orange extract and elderflower liqueur. Enclose a handful in a lacy envelope for a thoughtful Valentine’s Day surprise.

Moulded White Chocolate Hearts with Orange and Elderflower White Chocolate Ganache
 
Makes approximately 4 dozen
Ingredients
  • ⅓ cup heavy cream
  • 2 cups white chocolate morsels*
  • 1 teaspoon orange extract
  • 1 tablespoon elderflower liqueur
  • 2 (10-ounce) packages white chocolate–flavored candy coating*
  • Garnish: food-grade luster dust
Instructions
  1. In a medium saucepan, heat cream over medium heat until steaming.
  2. In a medium bowl, place white chocolate morsels. Pour hot cream over white chocolate morsels; let stand for 1 minute. Add orange extract and liqueur, and whisk to combine. Cover, and let stand until firm, about 1 hour.
  3. In the top of a double boiler, melt candy coating over simmering water; keep warm.
  4. To form shells, pour melted candy coating into chocolate moulds. Flip moulds over, and let excess candy coating drain into top of double boiler. Using a bench scraper or offset metal spatula, scrape off excess coating from moulds. Refrigerate to set, about 10 minutes.
  5. Remove moulds from refrigerator, and fill two-thirds full with ganache filling. Freeze for 10 minutes. Remove and fill moulds to the brim with melted candy coating. Using bench scraper or offset spatula, scrape to create a clean edge. Freeze for 10 minutes more. Invert moulds to release candies, and brush with luster dust, if desired. Store in an airtight container for up to 1 month.
Notes
*For testing purposes, our test kitchen used Ghirardelli Classic White Baking Chips and Ghirardelli White Melting Wafers.

Note: To tint shells, stir oil-based food coloring into melted candy coating.
 

Text Melissa Lester
Photography Marcy Black Simpson
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Elizabeth Stringer

For more mouthwatering desserts, see “L’Amour de Chocolat” on page 33 of the January/February 2018 issue of Victoria

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