Christmas truffle

14 0

50 g ground almonds (without skin)
900 g Whole Me Couverture
100 g Dark chocolate couverture
500 g whipped cream
80 g Butter
5 g Spekulatius spice
2 Pallets of whole milk hollow balls (63 pieces each)
approx. 1/2 teaspoon each of cinnamon and cocoa
Parchment paper or disposable piping bags

150 minutes

easy

1.: Twist 5-6 piping bags out of parchment paper. Roast the almonds in a pan until golden, remove and let cool. Finely chop 400 g whole milk couverture and dark chocolate couverture and melt in a warm water bath. Then stir in the almonds
2.: Bring the cream, butter and spices to the boil. Stir the hot cream mixture into the couverture with a wooden spoon and stir to a glossy mixture. Let cool down. Chill in the refrigerator for 1 hour
3.: Pour the truffle mixture into a piping bag in portions. Cut the tips just short. Then inject the mixture into the hollow balls just below the edge. Cover and chill in the refrigerator overnight
4.: Finely chop 500 g whole milk couverture and melt in a warm water bath. Put 2-3 tablespoons of it in a piping bag. Just cut off the tip and seal the openings of the balls with couverture. Chill in the refrigerator for approx. 30 minutes
5.: Mix the cinnamon and cocoa. Melt the rest of the couverture again in a warm water bath. Dip the balls in the couverture with a praline or normal fork. Drain and roll a little back and forth on a grid. Place the pralines on parchment paper and let dry a little. Then dust with cinnamon cocoa and let dry completely
6.: Keep cool and dry for approx. 14 days
7.: Waiting time approx. 14 hours

1 portion approx:

70 kcal
290 kJ
1 g protein
5 g fat
4 g carbohydrates

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