Truffle Croquembouche

Directions

1. Coarsely chop white chocolate. Place in bowl.
2. In small saucepan, bring whipping cream and butter just to boil.
3. Stir till butter melts.
4. Pour over chocolate.
5. Stir till melted and smooth. (If necessary, continue stirring over double boiler to completely heat chocolate.)
6. Stir in liqueur.
7. Cover with plastic wrap.
8. Chill for at least 12 hrs or possibly till hard.
9. Scoop out level Tbsp. (15 mL) of truffle mix.
10. Roll into ball and place on waxed paper or possibly parchment paper- lined baking sheets.
11. Chill for about 1 hour or possibly till cool.
12. Garnish:Press rose leaves between truffles onto cone to cover spaces. Press toothpicks into roses; attach to leaves. Cover and refrigerateCroquembouche for up to 24 hrs. Cover and refrigerateany remaining truffles to serve with Croquembouche.
13. Dark Chocolate Truffles:For dark chocolate truffles, follow method for white chocolate truffles.
14. Lowfat milk Chocolate Truffles:For lowfat milk chocolate truffles, follow method for white chocolate truffles.
15. Dipping Chocolate:Coarsely chop white chocolate.
16. Place in metal bowl and hot over saucepan of warm (not boiling) water, stirring, till candy thermometer registers 85 F to 90 F (30 C to 32 C).
17. Remove from over water.
18. One at a time using a long fork, submerge white and chocolate truffles into melted chocolate.
19. Tap fork gently against side of pan to remove excess.
20. Slide truffle off fork back onto baking sheet. Chill for 30 min or possibly till chocolate is set.
21. Using semisweet chocolate for dark chocolate truffles and lowfat milk chocolate for lowfat milk chocolate truffles, repeat to make about 130 truffles in total.
22. Use excess dipping chocolate and dipping fork to drizzle decorative designs on truffles, such as dark chocolate drizzles on white chocolate truffles and white chocolate drizzles on dark chocolate truffles.
23. Remelt left over dark chocolate.
24. Brush over 12- inch (30 cm) tall Styrofoam cone with 5 inch (12 cm) wide baseSet aside till dry. Holding toothpick at sharp angle, press two-thirds of the toothpick into cone near base.
25. Press 1 truffle onto toothpick till secure. Repeat with remaining truffles, alternating white, dark and lowfat milk chocolate to cover over.