Garofano Baci Truffle Mix



400 g White chocolate (pieces or chopped)

60 g Cream

60 g Raspberry puree

60 g Vodka


Defrost the raspberries & puree them with a stab blender. For a really smooth truffle put the puree through a sieve to get rid of the seeds.

Put chocolate in a mixing bowl & warm it slightly. At this stage we don't want it melted.

Mix raspberry puree & cream together. Simmer the mixture for ~ 4 mins.

Pour raspberry & cream mix over chocolate & let this mix melt the chocolate.

Gently stir the mixture until there are no lumps in it. If some of the chocolate is still solid gently warm the mixture until it is smooth.

Gently stir in the vodka.

Let the mixture cool slightly. At this stage the mixture will be a darker colour than that pictured above. Mix the truffle mix with a stab blender or hand held electric beaters. As the mixture is beaten it will change in colour becoming paler & will also thicken. You don't want to overbeat the mix (it can become grainy) so you have to taste test. Put a little of the mix on a spoon & have a taste - is it smooth. If it is smooth, could it be piped. I usually pipe it when it has a consistency of thick cream (45% fat).

If you have any truffle mix left it can be stored in the freezer. After putting the truffle mix into a container lay a piece of plastic clingfilm over the top of the chocolate mix; ensure it touches the chocolate & that there are no air bubbles. Doing this will hopefully reduce water (from the freezer) getting in the mix.