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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.

  • 30 Mins
  • 30 Mins
  • 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

  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
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