Recipe: Dark chocolate and raspberry truffles

Truffes framboises.pdf

Download PDF • 93KB

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