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Raspberry Caramel Ganache Truffles

Recipe Code: 10029 | Recipe by: Deepika Namdev

A amazing raspberry caramel ganache truffles by Chef Deepika Namdev.

PREP TIME: 30 Mins
COOK TIME: 30 Mins
SERVINGS: 10 Person(s)

Ingredients

Raspberry Filling

50g castor sugar
150g Raspberry purée
30g Glucose syrup
40g unsalted butter

For Truffle

200g Callebaut Ghana milk chocolate couverture
50g Callebaut 811 dark chocolate couverture
50 nos. Callebaut Dark Chocolate Truffle shells

Tools

Spatula
Mixing Bowl

Recipe Overview

A amazing raspberry caramel ganache truffles by Chef Deepika Namdev.

Recipe Detail

Raspberry Filling

Simmer Raspberry fruit puree, glucose syrup & butter at 40°C & keep aside ready
Melt Sugar in boiling pan until complete sugar is dissolved.
Switch off the flame, add the puree & stir thoroughly
Let the Raspberry Caramel cool at 40°C
Add to melted chocolate and emulsify
Let it cool at 25°C for piping

Shells

Use callebaut shells
Pipe Caramel ganache at 25°C into the truffles & let the ganache crystallize for 1 hour
Once the ganache has crystallized completely, using dipping method dip truffles into tempered Callebaut Ghana chocolate couverture.
Store 18-21°C

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