Violet and raspberry truffles

Created by

  • Marie-Caroline Vroman - Chocolatier at Maoline – Braine l’Alleud, België

Recipe components

Used Callebaut products

Violet and raspberry truffles

IngredientsPreparation
  • 400ml
    35% cream
  • 50g
    green violets and raspberry infusion
  • 75g
    invert sugar

Bring to the boil together and leave to infuse for a few minutes.

Bring the cream to the boil again and pour over the chocolate.

Homogenise with the stick blender.

Leave to cool and transfer into a piping bag.

After cooling pipe the truffles in small ball-shapes onto parchment paper, leave to harden overnight.

  • 200g
    granulated sugar
  • Q.S.
    Violet colouring

Mix the sugar with a few drops of the colouring.

Dip the truffles into the tempered chocolate and immediately roll through the sugar.