Truffles with ganache from Poire William

Discover the art of making William truffles, where the rich flavors of dark chocolate and Poire William blend perfectly with the white bullet truffles.

Total Time: 3 hours hours

Course: Dessert

Cuisine: Belgian

Keyword: Belgian chocolate, Belgian desserts, chocolate, Poire William, Truffles

Servings: 60

Calories: 80kcal

Materiaal

▢
2 Cornettes to spritz chocolate
▢
1 piping bag
▢
1 baking paper

Ingredients

▢ 1 box bullet truffles (or truffle balls (white))

Ganache

▢ 180 g cream
▢ 20 g milk
▢ 300 g dark chocolate
▢ 30 g Poire William

Dipping

▢ 300 g white chocolate ((templated))

Before spritzing

▢ 60 g milk chocolate ((templated))
▢ 60 g dark chocolate ((templated))

Instructions

Ganache

Melt the fondant chocolate
Bring the cream and milk to a boil.
Pour this mixture over the melted fondant chocolate and mix until smooth.
Let the mixture cool and then add the Poire William.
Put the ganache in a piping bag. Make sure the ganache has a temperature below 30°C or the bullet truffles will melt.
Remove the top lid from the ball truffles and save for later. Leave the ball truffles in the plastic. Fill the truffle molds with the ganache.
Let cool in the refrigerator for 10-15 minutes until the ganache has set

Close

Put some tempered white chocolate in the other half of the plastic wrap and place it on top of the other half. Press gently until everything seals well.
Put in the refrigerator for about 10 minutes