Peter Greweling

Raspberry Truffles

Preparation info
  • Yield:

    125

    Truffles
    • Difficulty

      Complex

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Heavy cream 250

Method

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil.
  2. Pour the hot cream mixture over the chopped white chocolate and let sit for 1 minute to allow the chocolate to melt.
  3. Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.
  4. Stir outward in larger circles to spread t