Truffles with raspberry ganache
Fruity Surprise – Milk chocolate truffles with a heart of raspberry ginPrint Pin FB X Rate
- 1 box Bullet truffles or truffle bullets (fondant)
The finishing touch
- 150 Gr chocolate (fondant / tempered)
- Melt the dark 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 the butter.
- 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.
- Put some tempered milk 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
- Make chocolate shavings from dark chocolate
- Unmold the truffles
- Dip the truffles in tempered dark chocolate and roll them in the chocolate shavings.
- Allow the truffles to cool and harden.
Serving: 1St | Calories: 80kcal