Butter Truffles Hand Rolled




Rating: 3.76 / 5.00 (58 Votes)


Total time: 45 min

Servings: 35.0 (servings)

For the praline butter ganache:









To cover and hedgehog:



Instructions:

For the butter truffles, first boil the whipping cream with the powdered sugar, salt and vanilla pod pulp for the praline butter ganache. Remove from the heat and dissolve the couvertures in it while stirring. Beat the butter with a hand mixer (beaters) until fluffy and add the cooled ganache by the spoonful.

Fill the ganache into a piping bag with a 12 mm Ø nozzle and pipe 35 dome-shaped balls onto a baking tray lined with baking paper. Chill for approx. 20 minutes.

To coat and hedgehog the balls, dip them in the chocolate coating using a pastry or tuna fork and place them on a baking tray lined with baking paper. Once the chocolate has set, dip the truffles a second time, place them on a chocolate grid and roll them over the grid with the fork. Place the yolked truffles on a baking tray lined with baking paper.

Place the butter truffles in confectionery molds before serving.

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