Violet and raspberry truffles
Recipe
Violet and raspberry truffles
| ingredients | preparation |
|---|---|
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Bring to the boil together and leave to infuse for a few minutes. |
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Bring the cream to the boil again and pour over the chocolate. Homogenise with the stick blender. Leave to cool and transfer into a piping bag. After cooling pipe the truffles in small ball-shapes onto parchment paper, leave to harden overnight. |
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Mix the sugar with a few drops of the colouring. |
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Dip the truffles into the tempered chocolate and immediately roll through the sugar. |
