Amaretto truffle
Recipes
60 ccm almond liqueur,
½ cup of whipped cream (100g),
is 50 g butter and coconut fat,
300 g whole milk couverture,
150 g marzipan paste,
50 g powdered sugar,
50 g semi-bitter couverture;
Glaze: is 50 g white and dark couverture.
Heat the almond liqueur and cream, but don't let it boil. Remove from the hob and melt both types of fat in it. Melted whole milk couverture (see box on page) Stir in with a whisk. Let the mixture cool in the refrigerator, it must not become solid. In the meantime, knead the marzipan and powdered sugar and place between cling film 2 Roll out mm thick. Peel off the foil and coat the marzipan with melted semi-dark couverture. Let it become solid. Turn the plate over and make circles (∅ about 2,5 cm) cut out. Use the hand mixer to stir the truffle mixture until it is lightly foamy. Fill into a piping bag with a small piping tip and squirt onto the marzipan thalers. Refrigerate. For the glaze, melt both types of couverture separately. Cover the truffles with it and let them dry. Pour the remaining couverture into a parchment bag. Decorate the truffles with a spiral pattern (per piece approx. 90 Calories).