Mascarpone Milk Chocolate Truffle

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Ingredients

  • 150 gr. evaporated milk
  • 10 gr. inverted sugar
  • 20 gr. PreGel Dextrose (Sweetening Agent)
  • 100 gr. cream
  • 305 gr. PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture)
  • 45 gr. PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese)
  • as needed PreGel Cacao Togo (Cocoa Powder)
  • as needed pre-crystallized milk chocolate truffle shells

Method

  1. Combine evaporated milk, inverted sugar, PreGel Dextrose (Sweetening Agent) and cream in a saucepot.
  2. Gently whisk together while heating over a burner.
  3. Bring to a simmer and immediately remove from heat. Whisk in PreGel Mascarpone 30 Powdered Flavor (Italian Cream Cheese).
  4. Pour over PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture) and whisk together until it forms a smooth ganache.
  5. If needed, mix with a burr mixer until smooth.
  6. Cover with plastic wrap until ready to use.
  7. Pipe the ganache into pre-crystallized truffle shells. Cap the truffle shell with tempered milk chocolate.
  8. Roll the filled truffle in tempered PreGel Cacao Essenziale™ Azima 44% (Fine Milk Chocolate Couverture).
  9. While still tacky, place the coated truffle shell in a bowl of PreGel Cacao Togo (Cocoa Powder) and coat fully with the cocoa powder.
Source: http://www.pregelrecipes.com