Almond Gianduja Truffles
Ingredients for Almond Gianduja Truffles
Amount | Ingredient |
---|---|
150 grams | Powdered sugar |
150 grams | Almond |
650 grams | Milk chocolate coating |
63 St | Truffle-hollow spheres (one slide) |
Almond Gianduja Truffles Directions
Sift powdered sugar. The almond butter with a spoon, stir a bit to make it homogenous and creamy. Chop the chocolate.
150g chocolate in boiling water. Allow to cool slightly and stir into the nut butter. Stir in powdered sugar too.
The mass with a pastry bag or a freezer bag, from which a corner was cut off, fill in the hollow spheres at room temperature and leave to set. - Never in the fridge!
Melt about 100g chocolate has hardened, sealing the chocolates so. Again at room temperature until set.
Melt remaining chocolate, fill in a tall jar and submerge with a chocolate dipping fork or conventional. Drain and leave something on a piece of parchment paper or aluminum foil can be fixed. If desired, the chocolate is still wet or covered with decorative rolled in ground nuts, for example, or be brittle.