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Pralines Truffles: Noble Raspberry Spirit in Nuts

5 from 4 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 1 people
Calories 671 kcal

Ingredients
 

  • 1 Btl. Paradies Creme from Oetker or Schlemmer Creme from Ruf
  • 200 ml Raspberry spirit 40%
  • 100 ml Whipped cream and 1 teaspoon of Sanapart
  • 200 g Couverture 50% each of dark and whole milk
  • 200 g Chopped hazelnuts
  • 200 g Chocolate tart cream
  • Baking paper; porcelain bowls; a hair dryer to melt the chocolates
  • 1 Pralinengabel; eine Pralinenspirale

Instructions
 

Remarks

  • Melting chocolates is recommended by experts in a hot water bath, I usually had too high temperatures and that means that I also had to mix in a lot of chopped chocolate to get the right temperature. Now I have bought a hair dryer that can be regulated very finely, with it I melt the chocolates to about 38 °, and by adding less chopped chocolate, the temperature can quickly be lowered to 33 °. The production of truffles does not work at all with white chocolate or couverture, because the cocoa is missing.

The truffle mass

  • First I whip 100 ml of cream with Sanapart. Set aside, then add 200 ml of Himbberg spirit to the bag's contents. Whip (no milk). I then fold the cream into the still liquid mass and put everything in the refrigerator for 40 minutes. Then I melt the couverture and fold it right into the mixture. After waiting in the cooler, the mass should be nice and firm, i.e. it should be able to be cut off with a teaspoon. But since I mostly use dark chocolate, I cannot say for sure whether it will be enough. But there are far more lovers of whole milk chocolate on the way, so I changed the recipe to whole milk. It may be that they have to melt a little more couverture to then lift it under the mass.

Making balls

  • After resting in the cooler, check whether the mass is correct. You cut off a small amount of the mass and try to roll this mass into a small ball in the palms of your hands. If this succeeds, you can shape more balls with gloved hands, place them on baking paper and let them cool down further.

Dip chocolates

  • Now chop the tart cream and leave about 25% of it aside. The remaining 75% melts them and then they should lower the temperature to about 34 °. Now add about 75 grams of chopped hazelnut. Stir well, the hazelnuts should be completely covered in chocolate. The balls are then turned with the spiral in the mass until all surfaces are coated with chocolate with hazelnuts. Then take the ball on the spiral, use a fork to strip off the lower excess Schocki and then place it back on a baking paper, let it cool down.
  • So far I have always made the truffles with mousse au chocolate, but the result, i.e. the taste, was not convincing. Because the powder contains gelatine and it takes away too much of the taste of the raspberry spirit. Paradies or Schlemmercremes do not contain gelatine, but you have to melt a little more couverture into the mixture to get a solid mass that you can "roll" .

Nutrition

Serving: 100gCalories: 671kcalCarbohydrates: 5.4gProtein: 14.8gFat: 66.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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