1. Coarsely chop 350 g cooking chocolate and melt in a snow kettle in a hot water bath. Allow the whipped cream to bubble up, stir through with the cooking chocolate and cool to room temperature. Finely grate lime zest. Season couverture mixture with schnapps and lime zest.
Fill into a piping bag fitted with a No. 1 hole nozzle and pipe into the hollow spheres to just below the rim. Leave to cool overnight so that the filling becomes creamy and firm. This is how the typical truffle tips are created: Before the glaze sets completely, roll the balls back and forth on a grid using a praline fork.
Coarsely chop 280g of white cooking chocolate, melt in a hot water bath and cool slightly. Fill a piping bag with a No. 1 nozzle and seal the openings of the pralines. Set.
Combine brown and green sugar in a work bowl.
Chop remaining cooking chocolate, melt in hot water bath and temper.
Using a praline fork, dip the truffles one by one into the cooking chocolate, wipe around the edge of the container and place on a wire rack. Cool for 4-5 min until the cooking chocolate is almost solid. Roll the truffles in the sugar, place on a baking sheet lined with parchment paper and set. Layer between layers of parchment paper in cookie tins. Store in a cool, dry place and they will keep for at least 1 week.
Tip: Feel free to use better chocolate – the more delicious the result will taste!
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