Christmas truffles
easy
150 mins
150 mins
Ingredients
- 50 g ground almonds (without skin)
- 900 g Vollmich couverture
- 100 g Dark chocolate coating
- 500 g Whipped cream
- 80 g Butter
- 5 g Spekulatius spice
- 2 Pallets of whole milk hollow spheres (63 pieces each)
- 7-10 Tbsp approx. 1/2 teaspoon each of cinnamon and cocoa
- 7-10 Tbsp parchment paper or disposable piping bag
Directions
- 1
Turn 5-6 piping bags from parchment paper. Roast almonds in a pan without fat until golden, take them out and let them cool down. Finely chop 400 g whole milk couverture and dark chocolate and melt in a warm water bath. Then stir in the almonds
- 2
Bring cream, butter and spice to the boil. Stir the hot cream mixture with a wooden spoon into the chocolate coating and mix to a shiny mixture. Let it cool down. Refrigerate for 1 hour
- 3
Pour the truffle mixture in portions into a piping bag. Cut off the tips just short. Then inject the mixture into the hollow spheres just below the rim. Cover and refrigerate overnight.
- 4
Finely chop 500 g whole milk couverture and melt in a warm water bath. Pour 2-3 tablespoons of it into a piping bag. Cut off the tip just short and close the openings of the balls with couverture. Refrigerate for approx. 30 minutes.
- 5
Mix cinnamon and cocoa. Melt the rest of the couverture again on a warm water bath. Dip balls into the chocolate coating with a praline or normal fork. Drain and roll them back and forth on a grid. Place the pralines on parchment paper and let them dry a little. Then dust with cinnamon-cocoa and allow to dry completely
- 6
Keep in a cool and dry place for about 14 days
- 7
waiting time approx. 14 hours
Nutrition Facts
70 kcal
4 g
5 g
1 g
More Delicious Recipes
