Raspberry Caramel Ganache Truffles

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

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

Shells

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