Strawberry Parmesan Truffles

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These truffles need to be kept in the fridge due to the addition of cheese. They have a short shelf life of maximum 15 days. Before eating take them out of the fridge for 15-30 minutes.

Ingredients:

  • 115g Callebaut Velvet White Chocolate
  • 36g raspberry puree
  • 30g cocoa butter
  • 25g finely grated parmesan
  • 22g glucose syrup

Instructions:

  1. Heat together the heavy cream, glucose syrup and strawberry puree to 50C.

  2. Meanwhile melt the chocolate with the cocoa butter to 40-45C.

  3. Combine the two mixtures, add in grated parmesan. Emulsify.

  4. Cover with saran wrap in direct contact.

  5. Stabilise at 16-18°C for 18-24 hours.

  6. Roll them into 10g truffles. You should get 23 truffles. 

  7. Let stabilise for 2-4 hours at 16-18C.

  8. Cover them in tempered chocolate.



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