Log Truffles in Chocolate

Chocolate Truffle Log

Chocolate Truffle Log

 

INGREDIENTS:

CHOCOLATE-RASPBERRY TRUFFLES

185g dark chocolate 65%

50g milk chocolate 

175g raspberry puree

15 g butter

 

 

CHOCOLATE, LEMON AND GINGER TRUFFLES

185g dark chocolate 65%

50g milk chocolate

175g whole liquid cream 

15g butterThe bark of a lime

10g fresh ginger

FOR SWEET PASTE

140g butter

75g icing sugar

25g almond powder

1 egg

250g T55 flour

 

Process

Raspberry chocolate truffles

Melt dark chocolate and milk chocolate.
In a small saucepan, heat the raspberry puree.
With the first broths, pour it several times over the previously melted chocolate. Add the butter, mix if necessary and pour into the PixMoule until the mark is removed.

Chocolate, lime and ginger truffles

Using a peeler, remove the lime peel and finely chop it.
Peel the ginger and cut it into a fine brunoise.
Put the cream to boil with the lime and the ginger.
With the first broths, pour it over the previously melted chocolates.
Stir in the butter, mix if necessary and pour into the twelve remaining imprints of the Pixmoule.
Freeze overnight.

Assembling the chocolate truffle log

Unmold the chocolate truffles and let them cool for about fifteen minutes before rolling them in unsweetened cocoa powder.



Carefully place them on the log supports.

Superimpose the two plates before decorating the log with chocolate feathers and gold leaf.
Leave to thaw for about 2-3 hours in the fridge before tasting.

 

 

 

 

 

 

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