Servings: 60
Calories: 80kcal
Materiaal
Ingredients
- 1 box Bullet truffles (or truffle bullets (fondant))
Ganache
- 180 Gr cream
- 20 Gr milk
- 300 Gr chocolate ((fondant / melted / not tempered))
- 50 Gr Batida de Côco
- 20 Gr grated coconut ((roasted))
The finishing touch
- 300 Gr chocolate ((fondant / tempered))
- 50 Gr grated coconut ((roasted))
Instructions
Ganache
- Melt the dark chocolate
- Bring the cream and milk to a boil.
- Pour this mixture over the melted dark chocolate and mix until smooth.
- Add the grated coconut.
- Let the mixture cool slightly. Only then add the Batida de Côco.
- 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.
- Allow to cool in the fridge for 10-15 minutes until the ganache has set.
Shut down
- Put some tempered dark 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 dark chocolate and roll them in the grated coconut.
- Allow the truffles to cool and harden.
Voedingswaarden
Serving: 1St | Calories: 80kcal
