Are you looking for a new variation on the standard truffle center preparation? Or, at least you have wondered if there is another way to do it. Why not try it whipped?
A light, airy, melt-in-your-mouth texture can be obtained by this method. After preparing your truffle center with the flavors, cream and chocolate, whip your cooled truffle center in a mixer until it becomes somewhat fluffy. The color will be noticeably lighter and the final density will be approximately 0.75gm/ml. After whipping, you can scoop or gently roll the center for enrobing.
This method is used in the hands-on lab sessions at our Chocolate Boot Camp® to show an alternative truffle preparation and it has been very popular with the students. Give it a try and let us know what you think!