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TRUFFLE WITH TIRAMISU AND ORANGE
BY CHEF CHARBEL DARWICH
SENIOR TECHNICAL ADVISOR – EMF MIDDLE EAST
Makes 100 truffles | Preparation time 25 mins
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 |
- Heat the cream and inverted sugar. Add the tiramisu. Mix well.
- Add the orange chocolate and lemon zest to the mixture.
- Remove from heat, add liquor and butter. Emulsify with an immersion blender.
- Cool emulsion to 29°C, and pipe into the white truffle shells.
- Roll into the cocoa powder.
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