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Home / Mascarpone Milk Chocolate Truffle

Mascarpone Milk Chocolate Truffle

Mascarpone Milk Chocolate Truffle

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Beginner

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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

  1. Combine evaporated milk, inverted sugar, and cream in a saucepot.
  2. Gently whisk together while heating over a burner.
  3. Bring to a simmer and immediately remove from heat. Whisk in .
  4. Pour over and whisk together until it forms a smooth ganache.
  5. If needed, mix with a burr mixer until smooth.
  6. Cover with plastic wrap until ready to use.
  7. Pipe the ganache into pre-crystallized truffle shells. Cap the truffle shell with tempered milk chocolate.
  8. Roll the filled truffle in tempered .
  9. 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).
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Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
Contact The Chef
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