Servings: 60
Calories: 80kcal
Materiaal
Ingredients
- 1 box bullet truffles (or truffle balls (fondant))
Ganache
The finishing
- 150 g chocolate ((fondant/tempered))
Instructions
Ganache
- 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.
Close
- 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
Finish
- Make chocolate shavings from dark chocolate
- Unmold the truffles
- Dip the truffles in tempered dark chocolate and roll them through the chocolate shavings.
- Let the truffles cool and harden.
Voedingswaarden
Serving: 1st | Calories: 80kcal
