Name: Truffles with advocaat ganache
Total time: 3 h
Cuisine: Belgian
Ingredients: 1 box hollow truffle shells (white spherical truffle shells); 150 g cream; 50 g milk; 300 g chocolate (white); 50 g advocaat; 300 g chocolate (white / tempered); 150 g chocolate (white / tempered)

Equipment

Method

Get cooking

Ganache

Melt the white chocolate.
Bring the cream and milk to the boil.
Pour this mixture over the melted white chocolate and blend until smooth.
Let the mixture cool, then add the advocaat.
Put the ganache in a piping bag. Make sure it is below 30°C or the hollow truffle shells will melt.
Remove the upper cover from the truffle shells and keep it for later. Leave the shells in the plastic. Fill the truffle shells with ganache.
Chill in the fridge for 10–15 minutes until the ganache has set.
Time range: choose the first timer to check progress or the last for the end of the stated time.

Sealing

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

Finishing

Spread some tempered white chocolate over the table with a palette knife and make shavings.
Unmould the truffles.
Dip the truffles in tempered white chocolate, then roll in the shavings.
Leave the truffles to cool and harden.

Background

Source and inspiration – CVO Gent – Simple Chocolate course Recipes with truffles See our truffle recipes here [wpupg-grid id="truffels"]

Truffles with advocaat ganache

Ingredients

Ganache

Dipping

Shavings

Equipment

Get cooking

Ganache

Sealing

Finishing

Background