Fruit Ganache
Cooling time: 30 min
Menu part: Starter, Dessert, Snacks
Diet:
vegetarian
Ingredients for 20 Persons
- 20 g frischli Whipping Cream 30 %
- 150 g White couverture chocolate (e. g. Martin Braun couverture)
- 80 g frischli Raspberry Puree
- Codineige
Preparation
- Bring frischli Whipping Cream 30 % to boil, melt the white couverture chocolate in the hot cream and stir-in frischli Raspberry Puree. For chocolate truffles, fill the ganache into hollow truffle moulds and close them off with couverture chocolate. Refrigerate for at least 30 minutes.
- After refrigerating, roll the truffles in white chocolate, then in codineige and serve.
