- 250 g of butter

- same amount of slightly thickened sugar syrup

- pinch of additional sugar

- 2 ladles (Æ 9cm) of white chocolate

- approx. 15 cl of Blue Curaçao

Coating: white and plain chocolate, pinch of light blue chocolate to refer to the filling.

 

- Gradually add the sugar syrup to the butter while stirring until you achieve creamy mixture.

- Optional: add pinch of sugar according to taste.

- Add molten white chocolate and Blue Curacao in that order; keep stirring during the entire process

-  Take a traditional round-shaped truffle mould (Æ 2.8 cm); first apply the blue spot, then the marble nerves as shown on the picture.

-  Mould the white or plain chocolate.

- Fill with blue truffle cream.

-  Either join the two halves to obtain the spherical shape, or finish off the cross section with blue chocolate to obtain the half-truffle version.