Sea buckthorn & strawberry truffles

Super delicate and delicious. Please your loved ones!
ketbakery
Recipe by:

ketbakery

Sea buckthorn & strawberry truffles

Ingredients

Truffles
sea buskthorn puree
40g
1.40oz
2.68tbsp
strawberry puree
40g
1.40oz
2.68tbsp
cocoa butter
20g
0.70oz
1.34tbsp
white chocolate 32%
200g
7oz
0.80cup
13.40tbsp
butter
45g
1.58oz
3tbsp
honey
10g
0.35oz
0.67tbsp

Method

  1. Combine the sea buckthorn puree, strawberry puree and cocoa butter. Bring to a boil.
  2. Pour this mass over white chocolate, and beat with a blender.
  3. When the temperature of chocolate mixture is not higher than 104F (40C,) add butter at room temperature and honey.
  4. Beat the ganache with a blender until smooth.
  5. Refrigerate (in the fridge) for 12-24 hours to stabilize.
  6. After stabilization, roll into balls of 16g (from the indicated amount you get 19 truffles).
  7. Send the truffles for several hours in the freezer.
  8. Cover frozen truffles with tempered white chocolate.

Store in the fridge for up to 7 days.