Ingredients
Truffles
mango puree
85g
2.98oz
0.34cup
5.70tbsp
inverted sugar syrup
11g
0.39oz
0.74tbsp
white chocolate 32%
215g
7.53oz
0.86cup
14.41tbsp
cocoa butter
20g
0.70oz
1.34tbsp
butter
45g
1.58oz
3tbsp
parmesan
45g
1.58oz
3tbsp
Method
- Heat mango puree with inverted sugar syrup almost to a boil.
- Pour it over white chocolate with cocoa butter and beat with a blender.
- When the temperature of chocolate mixture is not higher than 104F (40C), add butter at room temperature and beat with a blender.
Grate parmesan cheese, and add it to ganache, beat again with a blender. - Place ganache in the refrigerator for 12 hours to stabilize.
- After stabilization, roll up balls of 16g (from the indicated amount you get 20 truffles).
- Send truffles for 1-2 hours in the freezer.
- Get the frozen truffles, let them lie down for a minute at room temperature and cover with tempered white chocolate.
The shelf life in the refrigerator is up to 7 days.