I’ve spent hundreds of hours watching UA-cam tutorials on making candies and sweet treats. You are my first subscription. Love your videos!Informational, quirky and you are transparent! Keep going, girl!
This is perfect timing! Last weekend I worked on tempering chocolate and filling bonbons. I thought the hard part would be the chocolate work... nope. The chocolate tempered great, the molds all release great, but my fillings were so BAD. I'm looking forward to new recipes!
Oh I love perfect timing!! That’s great! Ugh I hate when you put in all the work and don’t like the filling! 😭 happened to me last week! I hope you like this recipe!!
i like the idea that you showed how to make your own fruit puree. I've tried shopping for ready made purees and they are too expensive and I'm just starting out with making chocolate bonbons. Thank you
I made these chocolates for the first time yesterday; the ganache is amazing! I suspect fresh berries would work better than frozen (little juice) but not in season here. I added a tablespoon of freeze-dried raspberry powder for a bit of sharpness. And to save a few pennies, I use (good) store brand chocolate for the ganache and save the premium (Weinrichs) chocolate for the shells.
I just made a raspberry ganache filling using my homemade and grown dried raspberries, I tried ruby chocolate as I thought the slightly sharp acidic flavour would work well. I used dark 70% chocolate for the shells. I was pleased with the result as I’m very new to making Bon Bons and this was my first original invention. I will try your recipe next time so I can compare the results. Do you have a coffee filling recipe (the stronger the better!) as that’s a favourite flavour of mine. Do you make a cappuccino type filling. I think that would be wonderful.
Oh wow homemade and grown dried raspberries! That sounds so delicious!! Yes I love the pairing of ruby with raspberries or strawberries! Yes! I will do a basic coffee ganache and coffee caramel soon. It is one of my favorites! Mmm cappuccino :P Can't wait to put these videos out for you!
I made this ganache today with your recipe! Yay! All I was able to get done was some colored cocoa butter designs painted into the mold, and the ganache made. I put all the ganache in a 16" piping bag, let it cool a bit on the counter, and put it in the fridge. What's the best way to warm this up to 28C?
Oh awesome! It's best to use fresh, but just for practice if you want to rewarm it and it's already in the bag I would first let it come to room temperature and if it isn't fluid quite yet gently warm it in the microwave on a really low power like 3 and move the ganache around in the bag to keep things warming evenly. This is ok for practice, but for anything beyond I would recommend using it fresh! Hope this helps!
It worked out pretty good rewarming it, but I'm sure it would be even better same day. But not too bad for my very first bonbons! Next up: the Almond Joy-like ones. More like mounds, as I'm not using nuts.
Yes! I also use this recipe a lot with orange; for the puree I just use orange juice. You may try experimenting and you can adjust things as you test out new flavors!
Is it ok to freez it and use as per requirement? How long it can be freezed? You are a great help to us .. its really so simple to understand .. Thanks a lot dear ..
You’re so welcome! Yes you can freeze it, but I can’t say exactly how long as I haven’t officially tested it. I would say two weeks to be safe but it could potentially be longer!
Thanks for this! I'm excited to try it. I've made homemade raspberry liqueur and huckleberry liqueur and would love to use it in the ganache. Any tips would be appreciated! :)
Hello , great work 😻😻😻 Can you tell me for how long it would be ok to storage the chocolate in the fridge since the filling contain eggs And how about if i added a spoon of glucose would it help to storage for a longer time Thank you so much
Did you use lighter chocolate in the mould first before putting in the filling, and covered the filling also before taking out of the mould. Just love the idea as a present 🎁 for someone.
Yes! I molded these ones in milk chocolate 🙂 so shelled and capped after both in milk, just because that’s what most people prefer! A present for someone is a great idea!!
Thanks! If you have the time let them sit overnight to settle and let any air bubbles rise to the top and then cap. Not 100% necessary but is good practice for long shelf life!
Hi Brittany, just thanking you for your reply also I think as flavours in truffles what about orange, lemon curd, and coffee would love to have a mix of all kinds.. thanks love your tutorials you explain everything so well u have such a calming and soothing voice, just with the tempering with the microwave method does the chocolate have to reach a certain temperature then cool it down and then bring up the temp again, just a bit confused.thanks for everything you do in helping your Irish fan. One more final question did u let the truffle set before you topped with chocolate just wondering. 😊😊
Hi thank you for your comment and suggestions! 💙 Ok so to clarify on the microwave method, it is a quick method and not the most exact method so no thermometer is required and you don't need to worry about temperatures. With that being said, that is why it is not always reliable. But it can be with practice as you become familiar with how much to melt it. Basically it should work pretty well if you melt half of the chocolate and stir it a lot. I usually only use that method in a hurry or for a project that isn't super important...just in case I run into problems. My go to method is seeding. And yes, I let the raspberry set up before capping! :)
Hi Brittnee, I’m a new subscriber and you have become my inspiration to delve into making my own chocolates. Thank you very much! Your videos are great and you’re a wonderful teacher. I have a couple of questions, how many ounces of chocolate do I need to fill a 24 cavity mold? I bought the Callebaut white & dark chocolates, same as you’re using, and I’m using the same hearts mold you use from chocolate world. I haven’t found any amounts for the shells & caps, only the fillings. Is it something you just eyeball? Thanks in advance.
In one of your helpful videos you color lemon extract w/ gold powder to paint the mold then make the shell w/ tempered chocolate. Question: why lemon extract instead of cocoa butter and can you add another color also using lemon extract and/or add the second color w/ cocoa butter? Thanks in advance.
It kind of depends on the design…sometimes you want extract and other times cocoa butter. If you decorate the mold first with extract luster once it dries you have to know that it will move if touched. If you want your design to stay put you want to use cocoa butter. If it doesn’t matter, extract luster is nice because it is cheaper than cocoa butter. Also, cocoa butter will be shiny and luster won’t necessarily. Sorry, long winded but there are many scenarios 😄😄🙂☺️
I would love something with pistachios or how you would introduce flower essence to the party 😊 I want to try this recipe with pomegranate! Since I’m a vegan I would have to leave out the egg, would that be okay? Beautiful chocolates!!
Mmm I sometimes forget about pistachios lol I need to look into that! Also, I hope to do a light rose flavor around Valentines day! Since you're vegan I would find a different recipe rather than this kind, because the egg is part of the formulation. But you can definitely find a good vegan ganache base recipe to add some pomegranate too by searching online I'm sure. I will also need to do some more research into vegan fillings!
@@BrittneeKay ahhhhh thank you for letting me know! I will probably tinker around in the kitchen and see what I come up with! I was thinking of adding it to coconut condensed milk but I’m not sure if those flavours would work, one way to find out 🤷🏾♀️ I would love to see some vegan fillings, I’m tired of the usual coconut and nuts 😭 I love coconut and nuts but it’s the only flavour that I can find! Looking forward to those valentines chocolates, I could use some inspiration 😊
Hi Brittnee: Recipe looks awesome. I just did a chocolate filled ganache this morning. I was wondering. Have you ver tried just to use a rasberry chocolate bar to make the ganache? I was wondering if it would be ok to do that.?
@@BrittneeKay I did that Rasberry Bar into a Ganche. Worked really good. My freind like them an dothers. The taste of Rasberry was really good. But for me it was alomost too much. But it does work. I will try your recipe in a few weeks.
Yeah, it isn't the most common type of ganache but it can be fun to use sometimes. Egg ganache is just another kind and the egg adds texture, flavor, and is a natural emulsifier : ) For this one, it wasn't particularly related to acidity of the raspberries. I also use this exact same recipe for orange and just replace the puree with orange juice and it's also great!
I'll add those ideas to my list!! :) What kind of nut filling? Like a nut ganache or something crunchy? And what kind of alcohol flavors do you like? Thanks!
@@BrittneeKay Hi, thanks your reply. So sweet of you. Well maybe a hazel nut crunchy filling and the alcohol preference would be Rum or a red wine filling. Keep the videos coming. Love viewing them...tkcr
I have jars of cordial (I think it's called) from preparing stem ginger for chocolates. I'm curious how to make ginger ganache using this amazing liquid from ginger preparation and storage...
Oh awesome! I would find a more basic ganache recipe, rather than this type that uses eggs, and just add a bit of the ginger flavor to the cream before mixing it with the chocolate. That should work just fine! 😃
Great! Yeah you can fill a cake, just leave the filling at room temperature until it reaches the consistency that you prefer and then spread it in between your cake layers, that's it!@@luzjara8230
This is just a different type of ganache and a recipe I've been using for years. I don't have the book on me, but you can read about ganaches containing egg yolks in "Chocolates and Confections", it's a great book! But the yolks add texture and rich flavor.
Yeah! If you have leftover you can fill a cake with it, put it on top of brownies, freeze it, or store it in the fridge. I'm not exactly sure how long in the fridge, I'd guess about a week or a bit more. Freezer probably no more than a month. But keep in mind these are just guesses. Oh with this one you can also roll it into truffle balls and dust with cocoa powder to eat!
Yep, pretty universal because 28 C will usually be fluid enough for any filling to be pipeable along with not too warm to melt any type of chocolate your bonbons are shelled in! :)
I teach people how to temper chocolate , i make truffles and a moulded chocolate. I would like to see a smooth caramel filling an a not so smooth caramel filling to cover a hazelnut to make a truffel.
No :) This is just an egg ganache variation, you can also make a raspberry ganache in a more basic recipe, too. I'm not sure I understand your questions about breaking the chocolate shell without cream or custard? A ganache is a great filling for bonbons and won't cause the shell to break at all!
I can't say for sure because to officially know that they'd need to be tested...but I'd say I've kept them for probably up to 2 weeks before eating and they still tasted good 😄
You'll want to use a completely different recipe formulation : ) If you want something really simple just do around 16 oz chocolate, 12 oz heavy cream, and add raspberry extract into the heavy cream before mixing. That is very basic, has a short shelf life, but it'll get you a nice raspberry ganache if you want to practice filling and eat some chocolates fresh!
To be safe, try to eat them within 1-2 weeks. The shelf life cannot be stated for sure unless the filling is officially tested, which it hasn't been. :)
This is just how this recipe is formulated, the eggs help thicken the raspberry and cream. Of course there are many ways to make ganache, this recipe is specifically a truffle ganache.
What filling flavor would you like me to make next? Comment below! 😋
If you can work out a red velvet bonbon filling I'd honestly be in heaven😍
@@fn1202 I like this idea...😋😋😋
Something Eggles New fillings
@@diptysomaia6222 Without eggs? That'll be easy, most don't include eggs, this recipe is kind of out of the ordinary!
Rose 🥹
I’ve spent hundreds of hours watching UA-cam tutorials on making candies and sweet treats. You are my first subscription. Love your videos!Informational, quirky and you are transparent! Keep going, girl!
😊🥰 What a sweet comment, thank you so much! So glad that you’re here!
I love this channel too. Calm voice and comprehensive instructions ☺️
This is perfect timing! Last weekend I worked on tempering chocolate and filling bonbons. I thought the hard part would be the chocolate work... nope. The chocolate tempered great, the molds all release great, but my fillings were so BAD. I'm looking forward to new recipes!
Oh I love perfect timing!! That’s great! Ugh I hate when you put in all the work and don’t like the filling! 😭 happened to me last week! I hope you like this recipe!!
I seem to be hitting home runs. Your very videos have been spot on! Love the work raspberry ganache. Delicious.
Glad you like them! Thank youuuu ☺️
I made a filling that was a dollop of home made compote and the rest of the cavity filled with raspberry ganache, it was amazing!
Mmmm sounds so good! 😍😍
Love your raspberry ganache . Made it today and wow - I was so happy with the result - thank you so much 😊
Ohhh I’m so happy to hear that!! 🥰🥰
i like the idea that you showed how to make your own fruit puree. I've tried shopping for ready made purees and they are too expensive and I'm just starting out with making chocolate bonbons. Thank you
Right!? They are soooo expensive it is crazy! I'm glad you liked the video! ❤️
I made these chocolates for the first time yesterday; the ganache is amazing! I suspect fresh berries would work better than frozen (little juice) but not in season here. I added a tablespoon of freeze-dried raspberry powder for a bit of sharpness. And to save a few pennies, I use (good) store brand chocolate for the ganache and save the premium (Weinrichs) chocolate for the shells.
Awesome job! So glad it worked out for you! Yes I love using freeze dried raspberry because it has such a good flavor and punch to it! Nice idea!! 😋
Raspberries are my favourite fruit so I saved this. Will have to make soon, they will be delicious, I'm sure. Thanks for sharing😊
Of course! Hope you enjoy! 🩷❤️
Woww you just keep getting better and better! They look amazing
You're too nice, thank you ☺️
Im addicted to your videos ❤
That makes me happy! 😊 As long as it's a positive addiction lol
They look like they taste amazing!
Everyone loves a good raspberry chocolate! Give them a try! :D
I just made a raspberry ganache filling using my homemade and grown dried raspberries, I tried ruby chocolate as I thought the slightly sharp acidic flavour would work well. I used dark 70% chocolate for the shells. I was pleased with the result as I’m very new to making Bon Bons and this was my first original invention. I will try your recipe next time so I can compare the results. Do you have a coffee filling recipe (the stronger the better!) as that’s a favourite flavour of mine. Do you make a cappuccino type filling. I think that would be wonderful.
Oh wow homemade and grown dried raspberries! That sounds so delicious!! Yes I love the pairing of ruby with raspberries or strawberries! Yes! I will do a basic coffee ganache and coffee caramel soon. It is one of my favorites! Mmm cappuccino :P Can't wait to put these videos out for you!
I made this ganache today with your recipe! Yay! All I was able to get done was some colored cocoa butter designs painted into the mold, and the ganache made. I put all the ganache in a 16" piping bag, let it cool a bit on the counter, and put it in the fridge. What's the best way to warm this up to 28C?
Oh awesome! It's best to use fresh, but just for practice if you want to rewarm it and it's already in the bag I would first let it come to room temperature and if it isn't fluid quite yet gently warm it in the microwave on a really low power like 3 and move the ganache around in the bag to keep things warming evenly. This is ok for practice, but for anything beyond I would recommend using it fresh! Hope this helps!
It worked out pretty good rewarming it, but I'm sure it would be even better same day. But not too bad for my very first bonbons! Next up: the Almond Joy-like ones. More like mounds, as I'm not using nuts.
@@tinkeroonie Yeah perfect! That's great! Oh love it, have fun!
The raspberry truffle recipe sounds good. I was wondering if you would use the same recipe using a different fruits (ie mango or cranberries)?
Yes! I also use this recipe a lot with orange; for the puree I just use orange juice. You may try experimenting and you can adjust things as you test out new flavors!
Is it ok to freez it and use as per requirement?
How long it can be freezed?
You are a great help to us .. its really so simple to understand ..
Thanks a lot dear ..
You’re so welcome! Yes you can freeze it, but I can’t say exactly how long as I haven’t officially tested it. I would say two weeks to be safe but it could potentially be longer!
Thanks for this! I'm excited to try it. I've made homemade raspberry liqueur and huckleberry liqueur and would love to use it in the ganache. Any tips would be appreciated! :)
You're so welcome! Ohhh that sounds so delicious, try using those and let me know how they turn out! : P
Hello , great work 😻😻😻
Can you tell me for how long it would be ok to storage the chocolate in the fridge since the filling contain eggs
And how about if i added a spoon of glucose would it help to storage for a longer time
Thank you so much
I cannot tell you specific shelf life without testing them officially, sorry! 🙂 I try to eat these within 1 week to be safe
Thank you so much ❤️
@@mona1106 Of course!
They look delicious. Is it possible to do a pistachio filling?
I will look into pistachio! Sounds delicious and really cute to pair with a green design! 😃
@@BrittneeKay thank you so much for sharing your talents.
@@molove3408 You're so welcome! Thank you for all your support! 🥰
Wow perfect cut 😍🖤
😍😋
Did you use lighter chocolate in the mould first before putting in the filling, and covered the filling also before taking out of the mould. Just love the idea as a present 🎁 for someone.
Yes! I molded these ones in milk chocolate 🙂 so shelled and capped after both in milk, just because that’s what most people prefer! A present for someone is a great idea!!
Love ittttttttt
Thank you, so glad! :)
Do you have a good ganache recipe for runny centers? I could use pointers on pre-capping (cocoa butter) before chocolate capping.
I haven’t messed too much with really runny centers yet but will be doing some later this year for sure!
Hi. Great video. How long do we have to wait close the shells after pouring the filling?
Thanks! If you have the time let them sit overnight to settle and let any air bubbles rise to the top and then cap. Not 100% necessary but is good practice for long shelf life!
Hi Brittany, just thanking you for your reply also I think as flavours in truffles what about orange, lemon curd, and coffee would love to have a mix of all kinds.. thanks love your tutorials you explain everything so well u have such a calming and soothing voice, just with the tempering with the microwave method does the chocolate have to reach a certain temperature then cool it down and then bring up the temp again, just a bit confused.thanks for everything you do in helping your Irish fan. One more final question did u let the truffle set before you topped with chocolate just wondering. 😊😊
Hi thank you for your comment and suggestions! 💙 Ok so to clarify on the microwave method, it is a quick method and not the most exact method so no thermometer is required and you don't need to worry about temperatures. With that being said, that is why it is not always reliable. But it can be with practice as you become familiar with how much to melt it. Basically it should work pretty well if you melt half of the chocolate and stir it a lot. I usually only use that method in a hurry or for a project that isn't super important...just in case I run into problems. My go to method is seeding.
And yes, I let the raspberry set up before capping! :)
@@BrittneeKay thank you do much for all that info.. 👌
@@sharonmaher6208 No problem!! :)
Hi Brittnee,
I’m a new subscriber and you have become my inspiration to delve into making my own chocolates. Thank you very much! Your videos are great and you’re a wonderful teacher. I have a couple of questions, how many ounces of chocolate do I need to fill a 24 cavity mold? I bought the Callebaut white & dark chocolates, same as you’re using, and I’m using the same hearts mold you use from chocolate world. I haven’t found any amounts for the shells & caps, only the fillings. Is it something you just eyeball? Thanks in advance.
In one of your helpful videos you color lemon extract w/ gold powder to paint the mold then make the shell w/ tempered chocolate. Question: why lemon extract instead of cocoa butter and can you add another color also using lemon extract and/or add the second color w/ cocoa butter? Thanks in advance.
It kind of depends on the design…sometimes you want extract and other times cocoa butter. If you decorate the mold first with extract luster once it dries you have to know that it will move if touched. If you want your design to stay put you want to use cocoa butter. If it doesn’t matter, extract luster is nice because it is cheaper than cocoa butter. Also, cocoa butter will be shiny and luster won’t necessarily. Sorry, long winded but there are many scenarios 😄😄🙂☺️
I would love something with pistachios or how you would introduce flower essence to the party 😊
I want to try this recipe with pomegranate! Since I’m a vegan I would have to leave out the egg, would that be okay?
Beautiful chocolates!!
Mmm I sometimes forget about pistachios lol I need to look into that! Also, I hope to do a light rose flavor around Valentines day! Since you're vegan I would find a different recipe rather than this kind, because the egg is part of the formulation. But you can definitely find a good vegan ganache base recipe to add some pomegranate too by searching online I'm sure. I will also need to do some more research into vegan fillings!
@@BrittneeKay ahhhhh thank you for letting me know! I will probably tinker around in the kitchen and see what I come up with! I was thinking of adding it to coconut condensed milk but I’m not sure if those flavours would work, one way to find out 🤷🏾♀️
I would love to see some vegan fillings, I’m tired of the usual coconut and nuts 😭 I love coconut and nuts but it’s the only flavour that I can find!
Looking forward to those valentines chocolates, I could use some inspiration 😊
Oh yes I can imagine getting sick of the same old flavors sometimes! I like your attitude, the best way to find out is to try it!! 😃@@strawberrymins
Hi Brittnee: Recipe looks awesome. I just did a chocolate filled ganache this morning. I was wondering. Have you ver tried just to use a rasberry chocolate bar to make the ganache? I was wondering if it would be ok to do that.?
I haven’t! I’m sure you could and it would work, but I just haven’t tried ☺️ let me know how it goes if you do it!
@@BrittneeKay I did that Rasberry Bar into a Ganche. Worked really good. My freind like them an dothers. The taste of Rasberry was really good. But for me it was alomost too much. But it does work. I will try your recipe in a few weeks.
oh nice!! yeah if you do let me know how it goes! :) @@JeffreyDonaldson-wb5rv
This is the first ganache recipe that I have seen with egg yolks. What do the yolks do in this case? Balance the acidity of the fruit?
Yeah, it isn't the most common type of ganache but it can be fun to use sometimes. Egg ganache is just another kind and the egg adds texture, flavor, and is a natural emulsifier : ) For this one, it wasn't particularly related to acidity of the raspberries. I also use this exact same recipe for orange and just replace the puree with orange juice and it's also great!
Hi Brittnee, please make a video on nut filling and alcohol filling. Cheers
I'll add those ideas to my list!! :) What kind of nut filling? Like a nut ganache or something crunchy? And what kind of alcohol flavors do you like? Thanks!
@@BrittneeKay Hi, thanks your reply. So sweet of you. Well maybe a hazel nut crunchy filling and the alcohol preference would be Rum or a red wine filling. Keep the videos coming. Love viewing them...tkcr
@@michellenidharia9267 Mmmm both sound good. Ok thanks for the ideas, I will write them down! :D
I have jars of cordial (I think it's called) from preparing stem ginger for chocolates. I'm curious how to make ginger ganache using this amazing liquid from ginger preparation and storage...
Oh awesome! I would find a more basic ganache recipe, rather than this type that uses eggs, and just add a bit of the ginger flavor to the cream before mixing it with the chocolate. That should work just fine! 😃
Thanks! I will try a 1/2 heavy cream and 1/2 chocolate base. (You are correct; the ginger and egg mixture was unpleasant!)@@BrittneeKay
Hi ..
Can we use any other fruit instead of berries ?
I am interested in kiwi.. is it ok to use it ?
I do it with orange also! I haven’t tried kiwi, the acidity balance could be off but you should give it a try!
Que se delicioso, dime para rellenar una torta antes tengo que dejarlo reposar en la refrigeradora y cuanto tiempo.
You want to use it to fill a cake?
@@BrittneeKay , yes I want to fil a cake?
Great! Yeah you can fill a cake, just leave the filling at room temperature until it reaches the consistency that you prefer and then spread it in between your cake layers, that's it!@@luzjara8230
So if I'd want to make a vegan version of this, what would be my sub for cream?
I don't currently have a vegan recipe for raspberry ganache, sorry. You would want to use a whole different recipe because this one also has eggs.
Hai thank you for yourwonderfull vedio What's the shelf life of the filling
You’re welcome! I can’t say unless it’s official tested but I think you’d be safe for two weeks with this filling!
Thank you for the video. When I make chocolate ganache I have never put egg yolks. why did you add this?
This is just a different type of ganache and a recipe I've been using for years. I don't have the book on me, but you can read about ganaches containing egg yolks in "Chocolates and Confections", it's a great book! But the yolks add texture and rich flavor.
❤❤❤
🥰
How long does this filling last in the refrigerator, especially if I'm not using it all at once?
I can’t say officially because it hasn’t been tested, but I’d say your safe for about two weeks.
How do you store he remaining filling can it be frozen or mixed into buttercream ec...😊
Yeah! If you have leftover you can fill a cake with it, put it on top of brownies, freeze it, or store it in the fridge. I'm not exactly sure how long in the fridge, I'd guess about a week or a bit more. Freezer probably no more than a month. But keep in mind these are just guesses. Oh with this one you can also roll it into truffle balls and dust with cocoa powder to eat!
Can I use less then 1 pounds chocolate for this recipe?? If is less how much will it be?
If you want just divide the whole recipe in half!
What is of your 28deg filling temp based off of? Is this universal for most fillings? Still learning here hah
Yep, pretty universal because 28 C will usually be fluid enough for any filling to be pipeable along with not too warm to melt any type of chocolate your bonbons are shelled in! :)
I teach people how to temper chocolate , i make truffles and a moulded chocolate. I would like to see a smooth caramel filling an a not so smooth caramel filling to cover a hazelnut to make a truffel.
I’ll keep this in mind, thanks!
Lemon filling please!!😊
Yum! I’ll add it to my list!
Does acid-type fruit ganache need to be made with egg? Would a raspberry filling break the chocolate shell without any cream or custard?
No :) This is just an egg ganache variation, you can also make a raspberry ganache in a more basic recipe, too. I'm not sure I understand your questions about breaking the chocolate shell without cream or custard? A ganache is a great filling for bonbons and won't cause the shell to break at all!
0:52 So is that 4oz of heavy cream by liquid measurement? or by weight? I winged mine.. and it was awful.. haha
It is by weight but weight and liquid with heavy cream is the same! What didn’t turn out about it?
@@BrittneeKay the taste, but I didn’t do it like yours! It was kind of hideous! Lol
haha! Oh no! Well that is unfortunate! 😆@@terrypen
is boiling the cream okay? don't the egg yolks curdle and cook?
Yes! And no they don’t, you must temper them, I showed that in the process 🙂
If you are using raspberry puree, why is the raspberry extract needed?
Just gives it a little boost of flavor 😃
Just wondering…what would be their shelf life ?
I can't say for sure because to officially know that they'd need to be tested...but I'd say I've kept them for probably up to 2 weeks before eating and they still tasted good 😄
Carmel , mint
Love both!
I want it without egg how ?
You'll want to use a completely different recipe formulation : ) If you want something really simple just do around 16 oz chocolate, 12 oz heavy cream, and add raspberry extract into the heavy cream before mixing. That is very basic, has a short shelf life, but it'll get you a nice raspberry ganache if you want to practice filling and eat some chocolates fresh!
@@BrittneeKay wow so simple it has to taste good i’ll try it thank you 🙏😍
@@magicalnona5391 you're welcome!
What’s the shelf life?
To be safe, try to eat them within 1-2 weeks. The shelf life cannot be stated for sure unless the filling is officially tested, which it hasn't been. :)
Why you added eggs in truffle filling, we make ganache only for truffles without eggs and tempering
This is just how this recipe is formulated, the eggs help thicken the raspberry and cream. Of course there are many ways to make ganache, this recipe is specifically a truffle ganache.
Do we temper ganache too ?
It depends on the recipe, normally yes you would, but this recipe does not require it.@@sakshisaxena6610
I think u did tempering in this
I cooled it before piping it in the mold but I didn't temper it @@sakshisaxena6610
Love the Raspberry but orange runs a a very close second.
Yes...orange coming soon! :)