Lime and Cointreau® Ganache

Ingredients

120g Lime Juice (approx 4 limes)
15g Glucose Syrup (SCA119)
Lime Zest
250g White Chocolate – Velvet (SCC1588)
35g Butter
20g Cointreau® 60% vol (SCL100P)
150g White chocolate (SCC1588) for moulding/closing
5g Lime Green Cocoa Butter (SCR1078A) for decoration
0.5g Creative Powder, Gold (SCR461) for decoration

These Cointreau spiked chocolates taste like a holiday! Bringing together the sweet warmth of orange-flavoured liqueur and the sharpness of lime juice, with the creaminess of Callebaut Velvet white chocolate, these indulgent bonbons would pair well with a frozen Margarita on a sunny day.

How to Make Lime and Cointreau Ganache

Makes approx. 60 chocolates at 10g each

Prepare the mould (we used domed bonbon mould SMP3158)
Spray the mould lime green with cocoa butter, then brush with gold creative powder, coat moulds in white chocolate. Turn out excess chocolate to create a shell and leave to set

Make the Ganache

Boil the lime juice and zest, then strain
Add the glucose syrup
Melt the white chocolate
Pour the lime juice & glucose onto the white chocolate and create an emulsion
Add the softened butter
Add the Cointreau

Make Your Bonbons

Pipe the ganache into the prepared moulds and leave to crystallise overnight
Seal with tempered chocolate

Enjoyed this recipe? Next time, swap the white chocolate shell for a 40% milk chocolate like Cacao Barry Origin Ghana, and make the ganache using orange flavoured chocolate and whipping cream, then decorate the shells with orange cocoa butter for a moreish chocolate orange bonbon!

Approximate costs

£8.09

600g approx

£0.13

per Truffle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

Print this recipe