Ingredients
Truffles
white chocolate
300g
10.50oz
1.20cup
20tbsp
raspberry yoghurt
40g
1.35fl oz
raspberry puree
50g
1.75oz
3.35tbsp
cocoa butter
15g
0.53oz
1tbsp
liquid invert sugar syrup
30g
1.01fl oz
Method
- Place the chocolate callets in a cup. Melt it in the microwave in short pulses, stirring occasionally.
- Heat the raspberries, sugar and cocoa butter until boiling, strain from the seeds, and sieve well.
- Add the yogurt to the raspberries, and stir. Add to chocolate, and whip the mass with a blender.
- Put the mass in the fridge for 24 hours; then roll up the balls, and refrigerate for 8 hours.
- Dip the truffles in white chocolate, immediately dipping them into a cup of raspberry powder.
* optionally add 3g (0.10 oz) of balsamic sauce
