PreGel Recipes

Mascarpone Milk Chocolate Truffle

Ingredients

150g evaporated milk
10g inverted sugar
20g PreGel Dextrose – Sweetening Agent – 83612
100g cream
305g PreGel Cacao Essenziale™ Azima 44% – Fine Milk Chocolate Couverture – CEA440
45g 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

Instructions

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.