Truffles

Truffles with white wine

Approx. 10 – 15 pieces
Preparation time approx. 35 min (in total 4 hours for cooling)

• 450 ml white wine (Gewürztraminer)
• 130 g BASiC 40 (smooth mountain milk couverture)
• 45 ml milk
• 40 g grape sugar (Dextropur)
• 30 g cooled butter (cut into small pieces)

Garnish: approx. 80 g BASiC 30 (Yellow Couverture)

1. Reduce the wine to 150 ml and let it cool down. Cut BASiC 40 into small pieces.

2. Bring milk and grape sugar to a boil, add BASiC 40 and melt it in the milk while stirring occasionally. Add the wine and stir until smooth. Gradually stir the butter into the mass. Fill the mass into a bowl, cover it with plastic wrap and put it in the fridge for 1 hour.

3. Line a small plate with a piece of baking sheet. Scoop out equally sized portions with a spoon. Form into smooth balls, place them on the plate and put them in the fridge for approx. 3 hours.

4. For the garnish coarsely grate the garnish BASiC 30 (Yellow Couverture - chocolate shavings), wallow the truffles in it and put them on a plate.

Truffles with red wine

Approx. 10 – 15 pieces
Preparation time approx. 35 min (in total 4 hours for cooling)

• 230 ml powerful red wine or Banjuls or port wine or Madeira wine
• 130 g BASiC 70
• 50 g tepid butter

Garnish: cocoa powder

1. Reduce the wine to 80 ml and let it cool down. Cut BASiC 70 into small pieces and melt it over vapour (35°C – 40°C).

2. Stir the butter until creamy. Pour wine and melted chocolate alternatingly in the butter mixture while stirring constantly. Fill the mass into a bowl, cover it with plastic wrap and put it in the fridge for approx. 1 hour.

3. Line a plate with a piece of baking sheet. Scoop out equally sized portions with a spoon. Form into smooth balls, place them on the plate and put it into the fridge for approx. 3 hours.

4. Wallow the truffles in cocoa, remove the surplus cocoa and put the truffles on a plate.

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