Strawberry Truffle
Preparation
Bring the cream to the boil with the liquid sugar and invert sugar. Mix in the chocolate and butter and stir carefully until the prepared mix reaches approximately 30°C. Add strawberry fruit compound to a proportion of 10 to 15% of the total amount. Add strawberry spirit as desired and to taste. Fill the prepared truffle balls immediately and seal them with chocolate.
This recipe is also suitable for Darbo raspberry, banana, passion fruit, mango, pineapple and orange fruit compunds.
Ingredients:
60 g cream
20 g liquid sugar
20 g invert sugar
195 g white chocolate
10 g butter
10 to 15% Darbo strawberry fruit compound
Strawberry spirit to taste.
