Ewald Notter

Raspberry Truffles

Preparation info
  • Yield:

    125

    Truffles
    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  1. In a medium pot, combine the cream, confectioners’ sugar, and raspberry puree and bring to a boil over medium heat.
  2. Combine the milk and dark couverture and the invert sugar. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
  3. Using a spatula, stir in small circles at first, then gradually in wider circles t