Truffle with tiramisu and orange

by Rita Ghantous

TRUFFLE WITH TIRAMISU AND ORANGE

BY CHEF CHARBEL DARWICH
SENIOR TECHNICAL ADVISOR – EMF MIDDLE EAST
Makes 100 truffles | Preparation  time 25 mins
Truffle with tiramisu and orange
INGREDIENTS
  • 200g Dairy cream EVEN
  • 50g Charlotte tiramisu BRAUN
  • 30g Inverted sugar
  • 325g Orange chocolate CALLEBAUT ORANGE
  • 5g Lemon zest CAP’FRUIT
  • 10g Softened butter
  • 100 Pieces white truffle shells CALLEBAUT
  • 8g Cointreau liquor (optional)
  • Cocoa Powder VAN HOUTEN 22/24%
PREPARATION
  1. Heat the cream and inverted sugar. Add the tiramisu. Mix well.
  2. Add the orange chocolate and lemon zest to the mixture.
  3. Remove from heat, add liquor and butter. Emulsify with an immersion blender.
  4. Cool emulsion to 29°C, and pipe into the white truffle shells.
  5. Roll into the cocoa powder.

 

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