Vanilla butter balls

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape the pulp into the cream. Add the pod and boil up briefly. Roughly chop the chocolate or couverture. Remove the cream from the stove, remove the vanilla pod and first melt the butter in it. Add couverture and also dissolve in it while stirring. Let the butter-truffle mixture cool down for about 1 hour.

2. 2

   Put some of the filling into a disposable piping bag, cut off a small corner and fill the hollow spheres to just below the opening. (The mixture is quite liquid and in the disposable piping bag the opening at the top can be easily closed by going from praline to praline). Put the balls in a cool place for at least 4 hours, preferably overnight. Roughly chop the white chocolate coating and melt slowly on a hot water bath while stirring. Chop the dark chocolate coating as well and melt it on a hot water bath. Put 2-3 tablespoons of white couverture in a disposable piping bag and cut off a small corner. Seal the praline balls with it and put them in a cool place for another 30 minutes. Let the remaining chocolate coating cool down and then warm it up again briefly. Dip the chocolate balls with a praline fork briefly into the tempered white couverture, wipe them off well and place them on a praline rack or on a tray with baking paper. Warm the dark chocolate coating as well, put it in a disposable piping bag and cut off a very small corner. For this pattern, squirt three small lines one below the other on each praline and draw through with a toothpick or shashlik skewer. Put the vanilla butter truffles in a cool place for about 1 hour.

3. 3

   Seal the praline balls with it and put them in a cool place for another 30 minutes. Let the remaining chocolate coating cool down and then warm it up again briefly. Dip the chocolate balls with a praline fork briefly into the tempered white couverture, wipe them off well and place them on a praline rack or on a tray with baking paper. Warm the dark chocolate coating as well, put it in a disposable piping bag and cut off a very small corner. For this pattern, squirt three small lines one below the other on each praline and draw through with a toothpick or shashlik skewer. Put the vanilla butter truffles in a cool place for about 1 hour. Then carefully remove from the grid or baking paper and wrap well. Stored in a cool place, they keep for about ??

Nutrition Facts

KCAL
60 kcal

CARBS
4 g

FATS
4 g

PROTEINS
1 g