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Advent Recipe Day Ten: Raspberry Timut Chocolate Truffles

Raspberry Timut Chocolate Truffles

This combination of citrus fruit notes from the Timut berry and the acidity of the raspberry brings originality and subtlety into dishes of red meat, duck and fruity or chocolate desserts.

These delicious little truffles from Le Cordon Bleu Paris are the perfect combination of dark and milk chocolate with tangy grapefruit and raspberry to cut through the richness.

Makes 40 truffles

1 spherical mold 2.5 cm Ø or 2 x 2.5 cm Ø half-sphere silicone molds


Chocolate ganache
  • 2 g grapefruit zest (peel)
  • 150 ml whipping cream
  • 100 g milk couverture chocolate
  • 110 g dark couverture chocolate 70%
  • 55 g honey
  • 3 g dried raspberry-Timut pepper
  • 12 g butter
  • 250 g milk couverture chocolate, chopped
  • 100 g freeze-dried raspberries


Chocolate ganache

Allow the grapefruit zests to dry for 24 hours at room temperature. The next day, let the cream come to room temperature. Melt the chocolates over a bain-marie, then add the honey. Grind together the dried zests and dried raspberry-Timut pepper and add to the chocolates. Add the cream. Whisk together gently. Delicately whisk in the butter, then continue to mix gently with a silicone spatula until the mixture is smooth. Leave the ganache to thicken, then transfer to a piping bag fitted with a plain nozzle.

For a spherical mould: Pipe the ganache to fill the base of the mould. Cover with the top mould and pipe until the mould is filled with ganache. Refrigerate until the ganache has hardened.

For the half-sphere moulds: Fill the 2 moulds with ganache. Use a spatula to smooth the surface. Refrigerate until the ganache has hardened. Unmould. With gloves, lightly warm 2 flat sides of the half-spheres on the base of a saucepan that has been warmed and stick together. Leave to crystallize.


Temper the milk chocolate. Heat two-thirds of the milk chocolate over a bain-marie until its temperature reads 45°C on a cooking thermometer. Remove from the bain-marie and add the remaining third of the chopped chocolate. Mix until the added chocolate melts and cools the entire batch to between 26 and 29°C.

Crush the freeze-dried raspberries and tip onto a plate. Using a toothpick, dip the ganache balls one by one halfway into the tempered chocolate. Next, working quickly, roll the chocolate dripped half in the raspberries. Leave to set in the raspberries.

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