Servings: 60
Calories: 80kcal
Materiaal
- 1 grate
Ingredients
- 1 box Bullet truffles (or truffle bullets (white))
Ganache
- 180 Gr cream
- 20 Gr milk
- 300 Gr chocolate ((white))
- 30 Gr Kirsch
Dipping
- 300 Gr White Chocolate ((tempered))
Instructions
Ganache
- Melt the white chocolate
- Bring the cream and milk to a boil.
- Pour this mixture over the melted white chocolate and mix until smooth.
- Let the mixture cool and then add the kirsch.
- Put the ganache in a piping bag. Make sure the ganache has a temperature lower than 30°C or the bullet truffles will melt.
- Remove the top lid from the bullet truffles and save it for later. Leave the bullet truffles in the plastic. Fill the truffle molds with the ganache.
- Let cool in the fridge for 10-15 minutes until the ganache has set
Shut down
- Put some tempered white chocolate in the other half of the plastic casing and place it on top of the other half. Press gently until everything closes tightly.
- Place in the fridge for about 10 minutes
Finishing
- Unmold the truffles
- Dip the truffles in tempered white chocolate and carefully place them on sheet paper. If necessary, roll your hands to take on a rougher shape.
- Allow the truffles to cool and harden.
Voedingswaarden
Serving: 1St | Calories: 80kcal