Back to recipes
Truffles with white wine ganache
Automatically translated from Dutch using AI.
Luxury in every bite: white chocolate truffle shells with a surprising white wine ganache centre, finished in caramelised chopped hazelnuts.
- Total time
- 3 h
- Ingredients
- 6
Equipment
- baking paper
Ingredients
- 1 box hollow truffle shells (white chocolate)
Ganache
- 100 g cream
- 350 g white chocolate
- 80 g white wine
Dipping
- 300 g white chocolate (tempered)
- 200 g caramelised chopped hazelnuts
Steps
Ganache
- Melt the white chocolate.
- Bring the cream to the boil.
- Pour the cream over the melted white chocolate and blend until smooth.
- Allow to cool, then add the white wine.
- Transfer the ganache to a piping bag. It must be below 30 °C or the truffle shells will melt.
- Refrigerate for 10–15 minutes until the ganache has set.
Sealing
- Put a little tempered white chocolate in the other half of the plastic casing and place it over the first half. Press gently until everything is sealed.
- Refrigerate for about 10 minutes.
Finishing touches
- Remove the truffles from the mould.
- Dip the truffles in tempered white chocolate.
- Roll in the caramelised chopped hazelnuts.
- Place on kitchen paper and leave to cool and harden.
Source and inspiration: CVO Gent – Simple Chocolate course. Discover our truffle recipes [wpupg-grid id="truffels"]