A universal recipe for stuffing for truffle shells. A simple and very elegant dessert. Ganash based on white chocolate with the flavour of sea buckthorn and orange is a refreshing combination.
Boil the cream and pour onto melted white chocolate making genache. Add cold butter and blend it with ganache. Add fruit pastes at the end. Fill white chocolate truffle shells Barima Artisanal (code 1032) with a ganache at less than 30°C. Coat truffles with the chocolate coloured in pink.
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