Mocha Egg Liqueur Truffle

For the canache, boil the whipped cream, in the meantime stir the sugar and egg yolks. Remove the saucepan with the boiling whipped cream from the stove, fold in the sugar/egg yolk mixture and briefly stir again until the egg binds and forms a cream. The egg must not curdle.

At the same time, melt the cooking chocolate in a water bath.

Stir the soluble coffee well in the cream until it is dissolved. Fold in the liquid cooking chocolate and let the mixture cool.

Have the hollow milk balls ready. Even before the prepared amount sets, fill whole milk balls halfway with each, then place in a cool place.

For the eggnog filling, stir together the salt, milk, sugar and scraped vanilla pulp. Remove the milk from the kitchen stove and fold in the whisked egg yolks. Place saucepan repeatedly on the kitchen stove and stir once until combined. Remove the saucepan from the stove.

Stir the whipped cream into the mixture, then the alcohol. Allow the mixture to cool until it is just before it solidifies.

Divide the mixture evenly among the hollow spheres, which are already half full. The truffles should be filled just to the brim.

Melt some cooking chocolate over a water bath and once the filling has drawn a skin, seal truffles airtight with the cooking chocolate.

Temper the remaining cooking chocolate and place in a large enough bowl. Dip truffles once with the praline fork

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