Vanilla Butter Truffle

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Cut open the vanilla pod, scrape out the pulp. Bring the vanilla pod and pulp to the boil briefly in the cream. Coarsely chop 200 g of dark chocolate coating. Dice butter. Remove cream from the stove, remove vanilla pod. Melt butter first, then chocolate coating in the cream. Cool down. Chill for about 1 hour.

2. 2

   Fill into a disposable piping bag, cut off small corner or fill into a piping bag with a small perforated spout, keeping it closed at the bottom. Squirt into the balls. Keep cold overnight

3. 3

   Coarsely chop the white couverture and melt in a hot water bath. Pour 2-3 tbsp. white couverture into a disposable piping bag, cut off a small corner. Or fill it into a piping bag with a small punched spout. Close ball openings with it. Put the balls in a cold place for about 30 minutes.

4. 4

   Melt the rest of the white couverture again. Dip balls with a fork, drain and let them almost dry. Coarsely chop 50 g of semi-bitter couverture, melt. Pour into a disposable piping bag or freezer bag, cut off a very small corner. Spray 3 small lines horizontally on each ball. Pull through vertically with a wooden skewer. Leave to dry. Store in a cool place

Nutrition Facts

KCAL
100 kcal

CARBS
8 g

FATS
7 g

PROTEINS
1 g