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Recipe: Dark chocolate and raspberry truffles



Truffes framboises
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Recipe for 30 truffles:





Required accessories:

 

  • Small mixing bowl

  • Rubber spatula

  • Sieve

  • Waxed paper

  • Pastry bag and 12mm round nozzle


Ingredients:

 

  • 65 gr. fresh or frozen raspberries

  • 65 ml of 35% cream

  • 15 ml corn syrup

  • 15 ml of butter

  • 130 gr of Cacao Barry 58% bittersweet chocolate in pastilles *

  • 50g Dutch cocoa powder *

 

Preparation:

 

  1. Place chocolate in a bowl;

  2. Bring raspberries, cream, corn syrup and butter to a boil;

  3. Optional: For creamy truffles, sieve this mixture to remove the seeds. Take care to collect all the pulp under the sieve;

  4. Pour over chocolate and let sit 2 minutes;

  5. Mix to melt the chocolate and obtain a homogeneous ganache;

  6. Refrigerate, mixing regularly until you obtain a thick, holding dough;

  7. Place in the piping bag and make small balls on the waxed paper or place in small balls on the waxed paper using a small spoon. Refrigerate;

  8. Form round balls in the palm of your hand and roll in the cocoa.



Storage: 5-7 days in the refrigerator in an airtight container.


Variant:


Dip the truffle balls in tempered couverture chocolate before putting them in the cocoa. Coated in this way, they will keep much longer. (3-4 weeks in the refrigerator)



* Available at Érico in our selection of products for preparing pastries and chocolates



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