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

Method

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 

  1. Prepare the mould (we used domed bonbon mould SMP3158
  2. 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 

  1. Boil the lime juice and zest, then strain 
  2. Add the glucose syrup
  3. Melt the white chocolate  
  4. Pour the lime juice & glucose onto the white chocolate and create an emulsion 
  5. Add the softened butter 
  6. Add the Cointreau 

Make Your Bonbons

  1. Pipe the ganache into the prepared moulds and leave to crystallise overnight 
  2. 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

£6.98
600g approx
£0.12
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.