Chocolate & Vanilla Truffles
In this recipe, you will learn how to create truffles filled with a classic vanilla ganache. Callebaut mini Crispearls add a festive twist to your truffles.
In this recipe, you will learn how to create truffles filled with a classic vanilla ganache. Callebaut mini Crispearls add a festive twist to your truffles.
Shelf life:
3 Weeks
Conservation:
Between 8ºC - 16ºC
Containing: 1 Component
Demonstration video<span>Chocolate & Vanilla Truffles</span>

Chocolate & Vanilla Ganache

Ingredients: Chocolate & Vanilla Ganache

  • 7.1 oz
    Heavy Cream 35%
  • 0.7 oz
    sorbitol powder
  • 0.9 oz
    inverted sugar
  • 1 piece(s)
    vanilla bean
  • 1.1 oz
    unsalted butter
  • 4.2 oz
    Callebaut Java
  • 8.1 oz
    Callebaut Madagascar
  • As needed
    Callebaut Truffle Shells Milk

Preparation: Chocolate & Vanilla Ganache

  1. Scrape the vanilla seeds out of the vanilla bean, put into the cream and place into the saucepan.
  2. Add the sorbitol powder and the inverted sugar into the saucepan. Bring the mixture to the boil.
  3. In the meantime, place the chocolates into a tall recipient.
  4. Pour the cream onto the chocolate and mix using an immersion blender. Add the butter and mix again until the ganache has a smooth texture. The temperature of the ganache should be between 30-32°C (86-90°F) so that it will not melt the chocolate shells and will start pre-crystallizing.
  5. Transfer the ganache into a piping bag and cut a small tip to control the flow. Pipe into the shells until filling their lower edge.
  6. Gently tap the tray on the table to make sure that the filling is spread out evenly in the shells.
  7. Place into the fridge at 10-12°C (50-54°F) with good air flow for 15-20 minutes.
  8. Remove the truffles from the fridge and let them return to room temperature between 18-20°C (64-68°F). It will take about 30 minutes.
  9. Place a truffle shell closing tray on top of the shells.
  10. Fill the piping bag with pre-crystallized milk chocolate, pipe to close the shells completely and then remove the excess chocolate with a scraper.
  11. Remove the closing tray and carefully tap the truffles on the counter to remove any air bubbles.
  12. Place into the fridge at 10-12°C (50-54°F) with good air flow for about 20 minutes.
  13. Remove the truffles from the fridge and place them into a mixing bowl. Dip the truffles one by one into pre-crystallized milk chocolate and immediately roll them into the mini Crispearls™.
  14. Once rolled into Crispearls™, wait for a few minutes to be sure that the pre-crystallized milk chocolate has set completely.
  15. Handle the bonbons with soft gloves to prevent fingerprints.

View tools

  • Cooktop
  • Saucepan
  • Metal Tray
  • Knife
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Piping Bag
  • Scissors
  • Scraper
  • Bowls
  • Gloves
  • Mixing bowl
  • Melting kettle or automatic tempering machine
  • Sheet Tray
  • Truffle Shell Closing Tray
  • Spatula

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