Strawberry Milk Chocolate Truffles
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Ingredients
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Yield
trufflesUnit of Measurement
- 474 g heavy cream
- 24 g glucose syrup
- 250 g 41% milk chocolate
- 250 g Valrhona Strawberry Inspirations
- 20 g PreGel Five Star Chef Pannacrema Strawberry - 77026
- as needed freeze dried berry podwer
- as needed tempered chocolate
Method of Preparation
- Combine the heavy cream and the glucose syrup and bring to a boil.
- Put the chocolate in a bowl with the PreGel Five Star Chef Pannacrema Compound Strawberry and pour the hot liquid on top.
- Blend with an immersion blender until smooth and homogeneous.
- Allow the ganache to cool enough that it won’t melt the truffle shell, but is still liquid.
- Pipe into truffle shells, and allow to sit overnight.
- Close the truffle shells with some tempered chocolate and allow them to set.
- Roll the truffles into some tempered chocolate and then roll them into the berry powder and allow to set before serving.