For the truffle mixture, chop the two types of chocolate with a heavy kitchen knife and melt in a hot water bath. Whip the cream with sugar and stir with the melted cooking chocolate. Cool in the refrigerator for about 1 hour, until the cream is cooled and thick.
Beat the butter with the beaters of a mixer until creamy and white. Add the couverture cream and the schnapps and continue beating briefly. Leave the cream to cool for half an hour. 3.
Fill the cream into a piping bag with a No. 11 nozzle and line two baking trays with parchment paper. Pipe 50 spoon-sized portions of the cream onto the baking trays and leave to cool for half an hour. Quickly form the portions into balls with your hands and place them one after the other on a baking sheet covered with parchment paper. It is best to leave them to cool overnight. 4.
The following day, chop the cooking chocolate and melt it in a hot water bath. Caramelize the sugar in a saucepan until light brown. Add the anise, pour the caramel on the spot onto parchment paper and cool completely. Roughly chop the caramel, grind it finely in a mortar. Mix with the powdered sugar and spread evenly on a baking sheet. Using a praline fork, dip the truffles in portions into the lukewarm cooking chocolate (never more than 8 truffles at a time), wipe off at the edge of the container and place on a praline tray.
The cooking chocolate lightly
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