Truffles with raspberries
Fruity Surprise – Milk chocolate truffles with a heart of raspberry gin
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Rate
Porties: 60
Calorieën: 80kcal
Benodigdheden
- 1 handdoek
- 1 mixer
Ingrediënten
- 2,5 boxes Bullet truffles or truffle balls (white, milk or fondant)
Werkwijze
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.
Voeding
Serving: 1St | Calories: 80kcal
