Truffel met viooltjes en frambozen
Violet and raspberry truffles
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.