Name: Raspberry truffles
Total time: 3 h
Cuisine: Belgian
Ingredients: 2 1/2 boxes hollow truffle shells (spherical truffle shells (white, milk or dark)); 280 g raspberry purée; 24 g lemon purée; 80 g Trimoline; 50 g sorbitol; 260 g chocolate (milk); 200 g chocolate (dark); 50 g butter; 60 g cream

Equipment

blender
piping bag
baking paper
towel

Method

Get cooking

Ganache

Melt the chocolate.
Bring the raspberry purée, lemon purée, Trimoline and sorbitol powder to the boil. Simmer gently for 1 min.
Cool to below 75°C, then add the mixture to the melted milk and dark chocolate.
Add the butter and cream and blend the mixture.
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.
Time range: choose the first timer to check progress or the last for the end of the stated time.

Sealing

Put some tempered chocolate into the other half of the plastic casing, working quickly. Do this on a towel rather than on marble to prevent it setting too quickly.
Place this on top of the other half. Press gently until everything seals well.
Put in the fridge for about 10 minutes.

Finishing

Remove the truffles from their packaging and place on a board.
Spray the truffles with red colouring.
Finish with a white chocolate spiral.

Background

Source and inspiration – CVO Gent – Pralines course Recipes with truffles See our truffle recipes here [wpupg-grid id="truffels"]