A traditional croquembouche (customarily served at French weddings) is a stunning tower of custard-filled cream puffs glued together with caramelized sugar. This twist on a classic croquembouche is made with chocolate truffles instead of cream puffs, and is decorated with candied violet petals and fresh flowers. You’ll find candied violet petals at some supermarkets, at cake decorating stores and specialty foods stores, and online at cheftools.com. Styrofoam cones are available at most floral and party supply stores. Makes 76 truffles
Truffles
1 cup plus 2 tablespoons heavy whipping cream
¾ cup (1½ sticks) unsalted butter, cut into 12 pieces
2¼ pounds bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped
¾ cup sour cream
6 tablespoons Grand Marnier or other orange liqueur
1½ tablespoons finely grated orange peel
1½ cups powdered sugar
1½ cups natural unsweetened cocoa powder
Dipping
1¾ pounds high-quality white chocolate (such as Lindt or Perugina), chopped
1½ pounds bittersweet or semisweet chocolate, chopped
38 candied violet petals (optional)
Assembly
1 12-inch-tall Styrofoam coneRose leaves and miniature white roses or other small flowers
TRUFFLES: Bring cream and butter to simmer in heavy large saucepan. Reduce heat to medium; stir until butter melts. Add chocolate; whisk until melted and smooth. Remove from heat. Whisk in sour cream, liqueur, and orange peel. Pour into 13×9×2-inch baking dish. Chill mixture until firm enough to hold shape, about 1 hour.
Line 4 large baking sheets with foil; sift sugar over 2 sheets and cocoa over 2 sheets. Using ¾-ounce ice-cream scoop (1½ tablespoons), scoop truffle mixture, mounding slightly, and release onto sugar-dusted sheet. Repeat to form total of 28 large truffles on sugar-dusted sheets and 28 on cocoa-dusted sheets. Using ¼-ounce ice-cream scoop (1½ teaspoons), scoop truffle mixture and release onto sugar-dusted sheet. Repeat to form total of 10 small truffles on sugar-dusted sheets and 10 on cocoa-dusted sheets. Freeze truffles 10 minutes.
Roll each truffle on sugar-dusted sheets in sugar; roll between palms of hands into smooth round and place on clean baking sheet. Roll each truffle on cocoa-dusted sheets in cocoa; roll between palms of hands into smooth round and place on same baking sheet as sugar-dusted truffles. Freeze 1 hour.
DIPPING: Line 2 baking sheets with foil. Melt white chocolate in top of double boiler over simmering water, stirring until candy thermometer registers 115°F. Remove from over water. Submerge 1 large sugar-dusted truffle in white chocolate, tilting pan if necessary. Using long fork, lift truffle from chocolate. Tap fork gently against side of pan (if necessary) to remove excess chocolate. Using knife as aid, slide truffle off fork and onto clean prepared baking sheet. Wipe fork clean. Repeat process with all remaining sugar-dusted truffles. Freeze truffles 15 minutes.
Reheat remaining white chocolate to 115°F over simmering water. Repeat dipping process to give truffles a double coating of white chocolate.
Melt bittersweet chocolate in top of clean double boiler over simmering water, stirring until candy thermometer registers 115°F. Dip spoon into bittersweet chocolate and wave quickly over white chocolate-coated truffles, creating zigzag lines. Chill truffles.
Pretty Enough to EatWhether it’s white roses tucked between these chocolate truffles or ruby red petals strewn across a single layer cake, using flowers as decoration is a simple way to make desserts look beautiful and elegant (and hide occasional flaws). Since not all fresh flowers are safe to eat, be sure what you buy is edible and chemical-free (and grown without pesticides). Which blooms are edible? Roses, gardenias, carnations, nasturtiums, pansies, violets, marigolds, Johnny-jump-ups, snapdragons, and blossoms from citrus and herbs like rosemary. You may have some of these flowers in your own garden, but supermarkets, farmers’ markets, and florists are other good sources. When using fresh flowers, apply them just before serving, or use small flower holders to keep them fresh.
Line 2 more baking sheets with foil. Using same dipping process, dip cocoa-dusted truffles into bittersweet chocolate, dipping each truffle only once. Immediately top each with candied violet petal, if desired. Chill truffles 1 hour.
DO AHEAD: Can be made 3 weeks ahead. Cover truffles and remaining melted bittersweet chocolate separately and chill.
ASSEMBLY: Remelt remaining bittersweet chocolate. Brush melted bittersweet chocolate in 2-inch-wide strip down length of Styrofoam cone. Wrap waxed paper around cone, covering completely and pressing against chocolate to adhere [1]. Place cone on platter. Holding toothpick at sharp angle, press ⅔ of toothpick into cone near base. Press 1 large truffle onto toothpick [2]. Repeat with more toothpicks and remaining large truffles, alternating dark and white truffles and attaching in spiral design toward top of cone. Begin attaching small truffles 4 inches from top of cone and continue to cover completely.
DO AHEAD: Can be made 1 day ahead. Cover and chill.
Press rose leaves between truffles on cone, covering any spaces [3]. Press toothpicks into roses and attach to leaves between truffles.
DO AHEAD: Can be made 3 hours ahead. Chill.
This bark features white chocolate, bittersweet chocolate, and peppermint candies—perfect for the holidays. To crush the candies, place them in a resealable plastic bag and tap them firmly with a rolling pin. Makes 36 pieces
17 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces), divided