Truffles with raspberry

bespoten kogeltruffels

Truffles with raspberries

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






  • Melt the chocolate
  • Bring the raspberry puree, lemon puree, trimoline and sorbitol powder to a boil. Simmer gently for 1 min.
    frambozen ganache
  • 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
    frambozen ganache mixen met boter en room
  • 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.
    Deksel kogeltruffels opspuiten
  • Place this on top of the other half. Press gently until everything closes tightly.
  • Place in the fridge for about 10 minutes



Serving: 1St | Calories: 80kcal


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