Truffel met viooltjes en frambozen

Gecreëerd door

  • Marie-Caroline Vroman - Chocolatier bij Maoline – Braine l’Alleud, België
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Gebruikte Callebautproducten

Violet and raspberry truffles

IngrediëntenBereiding
  • 400ml
    room 35%
  • 50g
    groene viooltjesthee met framboos
  • 75g
    invertsuiker

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
    kristalsuiker
  • colorante violaQ.S.

Mix the sugar with a few drops of the colouring.

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