Name: Truffles with raspberry ganache
Total time: 3 h
Cuisine: Belgian
Ingredients: 1 box chocolate truffle shells (or hollow truffle spheres (dark chocolate)); 100 g raspberry purée; 80 g sugar; 2 egg yolks; 220 g chocolate ((dark chocolate / melted / untempered)); 30 g raspberry genever; 50 g butter; 150 g chocolate ((dark chocolate / tempered))

Equipment

Method

Get cooking

Ganache

Melt the dark chocolate
Bring the raspberry purée to the boil.
Whisk the egg yolks and sugar until they reach the ribbon stage.
Add to the raspberry purée and do not let the temperature rise above 82°C (otherwise the eggs will cook)
Pour this mixture over the melted dark chocolate and blend until smooth.
Let the mixture cool a little. Only then add the raspberry genever and butter.
Put the ganache into a piping bag. Make sure the ganache is below 30°C, otherwise the truffle shells will melt.
Remove the top cover from the truffle shells and keep it for later. Leave the truffle shells in the plastic packaging. Fill the truffle moulds with the 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 milk chocolate in the other half of the plastic casing and place it on top of the first half. Press gently until everything is properly sealed.
Place in the fridge for about 10 minutes

Finishing

Make chocolate shavings from dark chocolate
Remove the truffles from their moulds
Dip the truffles in tempered dark chocolate and roll them in the chocolate shavings.
Leave the truffles to cool and harden.

Background

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