Mascarpone Milk Chocolate Truffle
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Ingredients
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Unit of Measurement
- 150 g evaporated milk
- 10 g inverted sugar
- 20 g PreGel Dextrose - Sweetening Agent - 83612
- 100 g cream
- 305 g PreGel Cacao Essenziale™ Azima 44% - Fine Milk Chocolate Couverture - CEA440
- 45 g PreGel Mascarpone 30 Powdered Flavor - Italian Cream Cheese - 307028
- as needed PreGel Cacao Togo - Cocoa Powder - 312178
- as needed pre-crystallized milk chocolate truffle shells
Method of Preparation
- Combine evaporated milk, inverted sugar, PreGel Dextrose (Sweetening Agent) - 83611 and cream in a saucepot.
- Gently whisk together while heating over a burner.
- Bring to a simmer and immediately remove from heat. Whisk in PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese) - 307028.
- Pour over PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture) - CEA440 and whisk together until it forms a smooth ganache.
- If needed, mix with a burr mixer until smooth.
- Cover with plastic wrap until ready to use.
- Pipe the ganache into pre-crystallized truffle shells. Cap the truffle shell with tempered milk chocolate.
- Roll the filled truffle in tempered PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture) - CEA440 .
- While still tacky, place the coated truffle shell in a bowl of PreGel Cacao Togo (Cocoa Powder) - 312178 and coat fully with the cocoa powder.