Gorgeous truffle tips

Name: Gorgeous truffle tips
Cook time: 2 h
Total time: 2 h
Yield: 20
Ingredients: 150 g + 250 g fine couverture (e.g. from Schwartau); 250 g Whipped cream; 500 g Marzipan raw mass; 100 g Icing sugar; 2 (20 g) easy go. tablespoon cocoa; 20 Amarena cherries (candied in syrup; 250-g glass); 1 tablespoon (10 g) oil or 1/2 cube of white plate fat (e.g. palmine); 7-10 Tbsp Gold leaf; baking paper; 1 g Plastic bag

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 20

150 g + 250 g fine couverture (e.g. from Schwartau)
250 g Whipped cream
500 g Marzipan raw mass
100 g Icing sugar
2 (20 g) easy go. tablespoon cocoa
20 Amarena cherries (candied in syrup; 250-g glass)
1 tablespoon (10 g) oil or 1/2 cube of white plate fat (e.g. palmine)
7-10 Tbsp Gold leaf
baking paper
1 g Plastic bag

Directions

1
First I chop the chocolate coating roughly. Then I boil up some cream, take it off the stove. Melt 150 grams of chocolate glaze in it, stirring. Let it cool down. Then put it in a cool place for about 3 hours.
2
I grate the marzipan roughly. Mix powdered sugar and cocoa, knead with the marzipan. Place the portions on baking paper, place a plastic bag on top and roll out about 1 mm thick. Cut out about 20 squares (approx. 10 x 10 cm)
3
I whip the chocolate cream briefly with the hand mixer and fill it into a piping bag with a large perforated spout. In the middle of the squares squirt 1 tuff (approx. 1.5 cm Ø; approx. 1.5 cm high) and put 1 cherry on top
4
I pull up each marzipan square at all 4 tips and press them together over the cherry to form the conical tip. Chill for 30 minutes
5
Then I melt 250 g of couverture with oil in a hot water bath. Dip the pralines briefly into it, drain them and let them dry a little on a praline rack or baking paper. Decorate the tips with gold leaf, let it dry completely. Store in a cool dry place (not in the refrigerator)