Truffles with raspberry ganache

Fruity Surprise – Milk chocolate truffles with a heart of raspberry gin
Total Time: 3 hours
Course: Dessert
Cuisine: Belgian
Keyword: Batida de Côco, Belgian chocolate, Belgian desserts, Bullet truffles, chocolate, raspberry gin, Truffles
Servings: 60
Calories: 80kcal



  • 100 g raspberry puree
  • 80 g sugar
  • 2 St egg yolks
  • 220 g chocolate ((milk chocolate / melted / not tempered))
  • 30 g raspberry gin
  • 50 g butter

The finishing



  • Melt the fondant chocolate
  • Bring the raspberry puree to a boil.
  • Beat the egg yolks and sugar into a ruban.
  • Add to the raspberry puree and do not let it get hotter than 82°C (otherwise the eggs will cook)
  • Pour this mixture over the melted milk chocolate and mix until smooth.
  • Let the mixture cool slightly. Only then add the raspberry gin and butter.
  • Put the ganache in a piping bag. Make sure the ganache has a temperature below 30°C or the bullet truffles will melt.
  • Remove the top lid from the ball truffles and save for later. Leave the ball 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.


  • Put some tempered milk chocolate in the other half of the plastic wrap and place it on top of the other half. Press gently until everything seals well.
  • Put in the refrigerator for about 10 minutes


  • Make chocolate shavings from dark chocolate
    Chocolade schaafsels of schilfers maken
  • Unmold the truffles
  • Dip the truffles in tempered dark chocolate and roll them through the chocolate shavings.
  • Let the truffles cool and harden.


Serving: 1st | Calories: 80kcal

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