As m brown says.
However, a few caveats:
The little suckers are expensive, figure on 15 cents a piece. For "just fooling around" this is not a big deal, but when you make a complete bon-bon from scratch, and your cost is 18 cents with cream, couveture, booze/flavouring, and enrobing couverture factored into that 18 cents, it becomes an issue.
Filling. Some like to use a squeeze bottle to fill, I like to use a disposable piping bag--whatever floats your boat. Compared to moulded chocoaltes, the opening in the hollow truffle shell is quite small, and you will experience a learning curve. |