Christmas truffle

For 63 63 pieces
  • 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
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
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
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
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
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
Keep cool and dry for approx. 14 days
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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