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Truffles with raspberry ganache
Automatically translated from Dutch using AI.
Fruity surprise – milk chocolate truffles with a raspberry genever centre.
- Total time
- 3 h
- Ingredients
- 8
Equipment
- piping bag
- baking paper
Ingredients
- 1 box hollow truffle shells (dark spherical truffle shells)
Ganache
- 100 g raspberry purée
- 80 g sugar
- 2 egg yolks
- 220 g chocolate (dark / melted / not tempered)
- 30 g raspberry genever
- 50 g butter
Finishing
- 150 g chocolate (dark / tempered)
Steps
Ganache
- Melt the dark chocolate.
- Bring the raspberry purée to the boil.
- Whisk the egg yolks and sugar until they form a ribbon.
- Add to the raspberry purée and do not let it get hotter than 82°C, or 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 in a piping bag. Make sure it is below 30°C or the hollow truffle shells will melt.
- Remove the upper cover from the truffle shells and keep it for later. Leave the shells in the plastic. Fill the truffle shells with ganache.
- Chill in the fridge for 10–15 minutes until the ganache has set.
Sealing
- Put some tempered milk chocolate into the other half of the plastic casing and place it on top of the other half. Press gently until everything seals well.
- Put in the fridge for about 10 minutes.
Finishing
- Make chocolate shavings from dark chocolate.
- Unmould the truffles.
- Dip the truffles in tempered dark chocolate and roll in the chocolate shavings.
- Leave the truffles to cool and harden.
Source and inspiration – CVO Gent – Simple Chocolate course Recipes with truffles See our truffle recipes here [wpupg-grid id="truffels"]