Servings: 60
Calories: 80kcal
Materiaal
Ingredients
- 1 box bullet truffles (or truffle balls (white))
Ganache
- 100 g cream
- 350 g white chocolate
- 80 g white wine
Dipping
- 300 g white chocolate ((templated))
- 200 g bresilienne
Instructions
Ganache
- Melt the white chocolate
- Bring the cream to a boil.
- Pour the cream over the melted white chocolate and mix until smooth.
- Let the mixture cool and then add the white wine.
- Put the ganache in a piping bag. Make sure the ganache has a temperature below 30°C or the bullet truffles will melt.
- Let cool in the fridge for 10-15 minutes until the ganache has set.
Close
- Put a little tempered white 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
- Unmold the truffles
- Dip the truffles in tempered white chocolate.
- Roll the truffles in the bresilienne.
- Put on paper towels. Let the truffles cool and harden.
Voedingswaarden
Serving: 1St | Calories: 80kcal
