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Raspberry Ganache Truffles
Ingredients
  • The Ganache
  •  
  • 100 Grams pure raspberry puree (no seeds, see note)
  • 20 Grams raw caster sugar
  • 2 Teaspoons vanilla bean paste
  • 300 Grams chocolate 54% milk in callets or in small pieces
  • 30 Grams butter unsalted
  • subheading: Coating:
  • 300 Grams chocolate dark, callets to coat
  • Edible red glitter to garnish (optional)
  •  
  • Do
Steps
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