Manner Truffles

Melt light and dark couverture in a water bath. Bring the cream, glucose and butter to the boil and stir into the melted MANNER couvertures until everything binds nicely. Finally, stir in the amaretto. Pour the mixture into the hollow chocolate balls provided (be careful not to let the mixture get too warm or the chocolate balls will melt!).

Cover with the melted light chocolate coating and chill thoroughly. Pour only very slightly tempered MANNER couverture into a piping bag and garnish the truffles with it. Finally, roll the truffles back and forth on a lattice tray, creating the typical truffle pattern, and allow to cool.

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