Truffel met viooltjes en frambozen
level 1
Deel
Recept componenten
Callebaut®-ingrediënten
Violet and raspberry truffles
| Ingrediënten | Bereiding |
|---|---|
| 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. | |
| Mix the sugar with a few drops of the colouring. |
Dip the truffles into the tempered chocolate and immediately roll through the sugar. |
