Ingredients
Truffles
raspberry puree
50g
1.75oz
3.35tbsp
glucose syrup
15g
0.53oz
1tbsp
lemon juice
5g
0.17fl oz
white chocolate
110g
3.85oz
0.44cup
7.37tbsp
cocoa butter
15g
0.53oz
1tbsp
butter
12g
0.42oz
0.80tbsp
white chocolate for glazing
80g
2.80oz
0.32cup
5.36tbsp
freeze-dried raspberries for sprinkling
powdered sugar for sprinkling
Method
- Combine the raspberry puree, glucose syrup and lemon juice. Bring to a boil, and combine the mass with chocolate and cocoa butter.
- Knead the emulsion, add the butter, and mash with a blender.
- Shape the truffles when the mass hardens enough.
- Glaze each piece with chocolate, and sprinkle with powdered sugar mixed with freeze-dried raspberry powder.
