Line the chocolate mold with coating chocolate using a small spoon, squeeze bottle or paint brush. Refriderate the mold until coating is hard (about 3 mins). Fill the hollow cavity with ganache and cap off with coating chocolate. Tap the mold on the counter to smooth down the coating. Place the mold in the freezer about 3 mins (until coating is hard). Pop the truffle out on wax paper. Handling the completed truffle with cotton gloves helps prevent fingerprints.
Toni Staheli/Chocolate Etc.
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