Servings: 60
Calories: 80kcal
Materiaal
Ingredients
- 1 box Bullet truffles (or truffle bullets (white))
Ganache
- 150 Gr cream
- 50 Gr milk
- 300 Gr chocolate ((white))
- 50 Gr lawyer
Dipping
- 300 Gr chocolate ((White / Tempered))
Flakes
- 150 Gr chocolate ((white/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 eggnog.
- 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
- Using a pallet knife, spread some tempered white chocolate over the table and make flakes.
- Unmold the truffles
- Dip the truffles in tempered white chocolate and then roll them in the flakes.
- Allow the truffles to cool and harden.
Voedingswaarden
Serving: 1St | Calories: 80kcal
