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Mascarpone Milk Chocolate Truffle

Mascarpone Milk Chocolate Truffle


Recipe Created By:
PreGel Professional Training Center


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).