Home / Mascarpone Milk Chocolate Truffle
Ingredients
150g (5.3oz) | |
10g (0.4oz) | |
20g (0.7oz) | |
100g (3.5oz) | |
305g (10.8oz) | |
45g (1.6oz) | |
as needed | |
as needed | |
Method of Preparation
- Combine evaporated milk, inverted sugar, and cream in a saucepot.
- Gently whisk together while heating over a burner.
- Bring to a simmer and immediately remove from heat. Whisk in .
- Pour over and whisk together until it forms a smooth ganache.
- If needed, mix with a burr mixer until smooth.
- Cover with plastic wrap until ready to use.
- Pipe the ganache into pre-crystallized truffle shells. Cap the truffle shell with tempered milk chocolate.
- Roll the filled truffle in tempered .
- While still tacky, place the coated truffle shell in a bowl of and coat fully with the cocoa powder.
Notes to Consider: To create a dark chocolate truffle, simply replace PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture) with PreGel Cacao Essenziale™ Tanzaka 72% (Fine Dark Chocolate Couverture).
Notice: Undefined variable: aregion in /var/www/vhosts/pregelrecipes.com/httpdocs/bottom-page.php on line 43
This Recipe was printed from www.pregelrecipes.com
PreGel Recipes | 4450 Fortune Ave. NW | Concord, NC 28027 | Tel: 704.707.0300 | Fax: 704.707.0301 | Toll-Free: 866.977.3435
© 2022 PreGel
Notice: Undefined index: recookie in /var/www/vhosts/pregelrecipes.com/httpdocs/bottom-page.php on line 349
America . All Rights Reserved.
Select Your Region
Please select your region below so we can better suit your recipe and ingredient needs.