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.
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Rate
Porties: 60
Calorieën: 80kcal
Benodigdheden
- 2 Cornettes to scrim chocolate
Ingrediënten
- 1 box Bullet truffles or truffle bullets (white)
Dipping
- 300 Gr White Chocolate (tempered)
Before spritzing
- 60 Gr milk chocolate (tempered)
- 60 Gr dark chocolate (tempered)
Werkwijze
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.
- Let the mixture cool and then add the Poire William.
- 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
- Allow the truffles to cool and harden.
- Fill a cornet with tempered milk chocolate
- Spritz with the milk chocolate
- Fill a cornet with tempered dark chocolate
- Spritz with the dark chocolate diagonally over the milk chocolate
Voeding
Serving: 1St | Calories: 80kcal
