Servings: 60
Calories: 80kcal
Materiaal
- 1 handdoek
- 1 mixer
Ingredients
- 2,5 boxes Bullet truffles (or truffle balls (white, milk or fondant))
Ganache
- 280 Gr raspberry puree
- 24 Gr lemon puree
- 80 Gr Trimoline
- 50 Gr sorbitol powder
- 260 Gr chocolate (milk)
- 200 Gr chocolate (fondant)
- 50 Gr butter
- 60 Gr cream
Instructions
Ganache
- Melt the chocolate
- Bring the raspberry puree, lemon puree, trimoline and sorbitol powder to a boil. Simmer gently for 1 min.
- Let cool below 75°C, then add the mixture to the melted chocolate (milk and fondant)
- Add the butter and cream and mix to combine
- 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 chocolate in the other half of the plastic wrap and keep pace. Also, do this on a towel and not on the marble. This is to prevent too rapid clotting.
- Place this on top of the other half. Press gently until everything closes tightly.
- Place in the fridge for about 10 minutes
Finishing
- Remove the bullet truffles from the package and place on a board.
- Spray the ball truffles with a red color.
- Finish with a spiral of white chocolate.
Voedingswaarden
Serving: 1St | Calories: 80kcal
