Truffles with raspberry ganache

Truffles with raspberry ganache

Fruity Surprise – Milk chocolate truffles with a heart of raspberry gin
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Gang: Dessert
Cuisine: Belgian
Keyword: Batida de Côco, Belgian chocolate, Belgian desserts, Bullet truffles, chocolate, raspberry gin, Truffles
Totale Tijd: 3 hours
Porties: 60
Calorieën: 80kcal

Benodigdheden

Ingrediënten

Ganache

The finishing touch

Werkwijze

Ganache

  • 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.

Shut down

  • 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

Finishing

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

Voeding

Serving: 1St | Calories: 80kcal

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