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Wedding Cake Truffle

Idea gallery #261
Wedding Cake Truffle
Ingredients and Supplies
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TRUFFLE FILLING: Melt 1 pound white real chocolate or coating. Scald 1/3 cup whipping cream, then let it cool until it is about the same temperature as the melted chocolate. Pour whipping cream through a strainer. Add 2 Tablespoons butter (which is about same temperature as the whipping cream and the white chocolate) and the whipping cream to the chocolate. Beat in mixer until smooth and creamy. Chill in the refrigerator or freezer until it is cold and firm to the touch. Whip in mixer until light and fluffy. Let set at room temperture or in refrigerator until firm. Set aside. MAKING THE MOLDED WEDDING CAKE:Line wedding cake mold with tempered real chocolate or candy coating. When set up, fill with truffle mixture, do not cover with more chocolate. Put into freezer until chocolate is set, remove cake halves from mold. Line cake halves in the mold again and let set up. Fill with truffle mixture. Attach cake halves which are out of the mold to the halves that are still in the mold with melted white chocolate. Place completed 3-D cake truffles in freezer. When candy is cold, remove from mold. Dust with super pearl luster dust.
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