I usually make truffles the standard way - Chocolate cream and a dab of butter which makes for a fairly dense ganache.
I've been wanting to try making the chocolate coated ones with the lighter, piped filling-like the kind you find in Godvia chocolates.
My question is - how do you get a lighter filling? Is it the ratio of cream to chocolate? Is it whipped?
Also, I want try making an orange flavored truffle.
I don't want to use alcohol. I was thinking of using a reduction of orange juice or steeping the cream with a lot of orange zest. should I worry about any reaction -