RASPBERRY LIQUEUR TRUFFLE
Makes 90 pcs Preparation time 30 mins Cristalization 2 hrs INGREDIENTS
• 180g fresh raspberries • 50g corn syrup • 750g milk chocolate • 100g butter • 20g raspberry liqueur
Boil the raspberries with the corn syrup, add the boiled mix to the chopped chocolate. When the ganache reaches a temperature of 35 - 40°C, add the butter and finish by adding the raspberry liqueur while mixing well.