Moulded White Chocolate Hearts with Orange and Elderflower White Chocolate Ganache
 
Makes approximately 4 dozen
Ingredients
  • â…“ cup heavy cream
  • 2 cups white chocolate morsels*
  • 1 teaspoon orange extract
  • 1 tablespoon elderflower liqueur
  • 2 (10-ounce) packages white chocolate–flavored candy coating*
  • Garnish: food-grade luster dust
Instructions
  1. In a medium saucepan, heat cream over medium heat until steaming.
  2. In a medium bowl, place white chocolate morsels. Pour hot cream over white chocolate morsels; let stand for 1 minute. Add orange extract and liqueur, and whisk to combine. Cover, and let stand until firm, about 1 hour.
  3. In the top of a double boiler, melt candy coating over simmering water; keep warm.
  4. To form shells, pour melted candy coating into chocolate moulds. Flip moulds over, and let excess candy coating drain into top of double boiler. Using a bench scraper or offset metal spatula, scrape off excess coating from moulds. Refrigerate to set, about 10 minutes.
  5. Remove moulds from refrigerator, and fill two-thirds full with ganache filling. Freeze for 10 minutes. Remove and fill moulds to the brim with melted candy coating. Using bench scraper or offset spatula, scrape to create a clean edge. Freeze for 10 minutes more. Invert moulds to release candies, and brush with luster dust, if desired. Store in an airtight container for up to 1 month.
Notes
*For testing purposes, our test kitchen used Ghirardelli Classic White Baking Chips and Ghirardelli White Melting Wafers.

Note: To tint shells, stir oil-based food coloring into melted candy coating.
Recipe by Victoria at https://victoriamag.com/moulded-white-chocolate-hearts-orange-elderflower-white-chocolate-ganache/