Grape truffle
30 servings
30 minutes
Instead of grape liqueur, you can use any other liqueur to taste.
1
Add glucose to the cream, pour everything into a saucepan, and bring to a boil over medium heat. Remove and cool to 70 degrees.
- Glucose powder (dextrose): 16 g
- Heavy cream (38%): 81 ml
2
Meanwhile, heat 100 grams of chocolate in the microwave or in a water bath to a temperature of 50 degrees. Mix the cream mixture and chocolate, add cocoa and grape liqueur, and mix again.
- Dark chocolate: 162 g
- Cocoa powder: 4 g
- Grape tincture (infused spirit): 12 ml
3
Then blend the mixture with a blender until smooth: do not lift the attachment to the surface to prevent oxygen from entering the mixture.
4
Add soft butter and mix. Pour the mixture into a ceramic dish and cover with plastic wrap so that it fully adheres to the surface of the ganache.
- Butter: 10 g
5
Place in the refrigerator for twelve to fifteen hours (approximately overnight).
6
Then roll balls about 2 cm in diameter from the mass. Heat the remaining chocolate in the microwave or in a water bath to 45 degrees, then immediately remove and place the bowl on ice or in cold water to cool to 33 degrees.
- Dark chocolate: 162 g
7
Dip the truffles in chocolate, let them dry, and dip again. Then roll in cocoa powder and serve.
- Dark chocolate: 162 g
- Cocoa powder: 4 g