Truffles and chocolates without alcohol

Cappuccino truffle

Bring the cream and invert sugar cream to the boil, pour over the chopped couverture and stir until smooth. Add the butter and cappuccino cream and emulsify with a hand blender, then leave the mixture to set in the fridge for 1-2 hours. Shape into 9 g balls, leave to cool and coat with chocolate coating or roll in cocoa.

Lemon truffle

Boil the cream with the invert sugar cream. Chop the white chocolate and pour over the hot cream, stir until smooth. Add the butter and lemon zest paste CL and emulsify with a hand blender, then leave the mixture to set in the fridge for 1-2 hours. Shape into 9 g balls and leave to cool. Optionally coat with chocolate coating.

Tonka truffle

Flavouring: Heat the cream with the invert sugar cream and tonka bean paste CL (do not boil), cover and leave to infuse for 30 minutes to obtain a more intense flavour. Reheat the flavoured cream. Chop the white chocolate and pour over the hot cream, stir until smooth. Add the butter and salt and emulsify with a hand blender. Allow the mixture to cool slightly, then pour into the prepared praline moulds and leave to set overnight. Seal, allow to crystallise completely and carefully remove from the mould.

Cassis truffle

Boil the cream with the invert sugar cream. Chop the white chocolate and pour over the hot cream, stir until smooth. Add the butter and emulsify with a hand blender. Stir in the yoghurt paste and cassis paste until the mixture is homogeneous. Allow the mixture to cool slightly, then pour into the prepared praline moulds and leave to set overnight. Seal, allow to crystallise completely and carefully remove from the mould.