Strawberry Milk Chocolate Truffles
Difficulty
Easy
Pastry
Bonbons & Confections
Servings
70
truffles
Servings
70
truffles
Ingredients
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
Instructions
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.