Servings: 60
Calories: 80kcal
Materiaal
Ingredients
- 1 box bullet truffles (or truffle balls (fondant))
Ganache
- 120 g cream
- 80 g milk
- 300 g dark chocolate
- 25 g butter
- 1 tea bag
Dipping
- 300 g chocolate ((fondant/tempered))
For the shavings
- 150 g chocolate ((fondant/tempered))
Instructions
Ganache
- Melt the fondant chocolate
- Bring the cream and milk and tea to a boil. Let it steep for 10 minutes.
- Reheat. Pour this mixture over the melted fondant chocolate and mix until smooth.
- Let the mixture cool slightly. Stir the butter into the ganache.
- Put the ganache in a piping bag. Make sure the ganache has a temperature below 30°C or the bullet truffles will melt.
- Remove the top lid from the ball truffles and save for later. Leave the ball truffles in the plastic. Fill the truffle molds with the ganache.
- Let cool in the refrigerator for 10-15 minutes until the ganache has set
Close
- Put some tempered fondant chocolate in the other half of the plastic wrap and place it on top of the other half. Press gently until everything seals well.
- Put in the refrigerator for about 10 minutes
Finish
- Using a pallet knife, spread some tempered fondant chocolate over the table and make flakes.
- Unmold the truffles
- Dip the truffles in tempered dark chocolate and roll through the flakes.
- Let the truffles cool and harden.
Voedingswaarden
Serving: 1St | Calories: 80kcal
