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Strawberry and White Balsamic Truffle

Truffles with afternoon tea

 Passion Fruit Bon Bon (50 Truffles)

25g White balsamic
100g Strawberry puree
350g White chocolate
45g Glucose
50g Soft butter

Chocolate for Dipping

500g Dark chocolate
  1. Melt the white chocolate over a bain-marie with gentle heat. Do not leave the chocolate unattended. Stir until the chocolate is melted, then remove from heat immediately.
  2. Boil the strawberry puree and glucose together then pour in the white balsamic.
  3. Gradually pour the strawberry mixture over the melted chocolate.
  4. Use a rubber spatula mix chocolate mixture (ganache) until it is smooth and shiny.
  5. Cool down the ganache (about 40°C).
  6. Stir in soft butter with a rubber spatula until the butter dissolves.
  7. Pour it into a clean, dry container and leave overnight.
  8. Pipe the ganache with a round piping tube into a nice ball on silicon paper. Rest for 2-3 hours or until you can roll the ganache on your palm
  9. Temper chocolate to 31°C. Dip the ganache with white chocolate and allow to set.