Servings: 60
Calories: 80kcal
Materiaal
- 2 Cornettes to spritz chocolate
Ingredients
- 1 box bullet truffles (or truffle balls (white))
Dipping
- 300 g white chocolate ((templated))
Before spritzing
- 60 g milk chocolate ((templated))
- 60 g dark chocolate ((templated))
Instructions
Ganache
- Melt the fondant chocolate
- Bring the cream and milk to a boil.
- Pour this mixture over the melted fondant chocolate and mix until smooth.
- Let the mixture cool and then add the Poire William.
- 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 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 truffles in tempered white chocolate and carefully place on sheet paper
- Let the truffles cool and harden.
- Fill a cornet with tempered milk chocolate
- Spritz with the milk chocolate
- Fill a cornett with tempered dark chocolate
- Spritz with the dark chocolate diagonally against the milk chocolate
Voedingswaarden
Serving: 1st | Calories: 80kcal
