Truffles with whipped cream
Oh dear, these delicious whipped cream truffles will not last long on the dish. A real treat.
- 150 g FunCakes Mix for Buttercream
- 400 g FunCakes Chocolate Melts – dark
- 200 ml whipped cream
- 150 g unsalted butter
- 100 g good quality cocoa powder
- FunCakes decorating bag
- FunCakes baking paper
- Wilton decorating tip #12
- PME Chocolate Melting Pot
- PME Stainless Steel Shaker with Cover
- Small tray
- Cocktail skewers
Add whipped cream to the FunCakes Mix for buttercream and let it rest for half an hour. Beat with a mixer the butter creamy till it’s light coloured. Add the buttercream mix and beat on medium speed until smooth.
Cover the tray with baking paper. Fill a decorating bag with decorating tip #12 and add the cream. Pipe 12 nice tuffs. Place a cocktail skewer in every tuff and place the tray for at least 30 minutes in the freezer.
Tip! The tuffs will go into the freezer, make sure the tray fits in it.
Melt the chocolate and, once the swirls are completely frozen, remove them from the freezer in portions of 5.
Tip! Preferably melt the chocolate with a chocolate melter, because it keeps the chocolate liquid.
Cover a plate with 25 gram of cocoa powder. Take a tuff and dip it completely into the chocolate. Keep it horizontal and shake carefully the extra chocolate off the truffle. Fill the cocoa shaker with 75 gram of cocoa and sprinkle the truffles with cocoa until they are completely covered. Gently tap the extra cocoa powder from the truffle onto the side of the container, be careful because the chocolate is not yet completely hard. Place the truffle on a plate to set the chocolate. Now remove the cocktail sticks from the truffles, and keep them in the refrigerator.
Tip! For more variation add a FunCakes Flavour Paste.