Pear William Ganache

Ingredients

60g UHT Whipping Cream (35% Fat) [SCF280P]
20g Unsalted Butter
20g Pear William fruit purée [SCF0863A]
200g Papouasie Origin Milk Chocolate [SCC105B]
8g Calvados
1 Tray of Square Cups [SCS420A]
White Crisp Pearls [SDS885]
Coloured Cocoa Butter - Green Crystal [SCR1345A]

Method

Sweet pear purée blends with creamy Cacao Barry Origin Papouasie 35% Milk Chocolate in these simple but effective pear ganache pralines! Add a dash of calvados concentrate and decorate with Crispearls for a quick and delicious sweet treat that your dinner guests will adore.

How to Make Pear Ganache Chocolates:

Warm cream, butter and purée to 40°C and blend
Warm chocolate in microwave to 32°C, then add to above mixture and blend
Add alcohol concentrate and blend again
Pipe into the Mini Cups level with the top (SCS420) - makes 70
Cover with Crispearls (SDS885)
Warm Green Crystal Cocoa Butter (SCR1345A) in Microwave to 40-50°C and brush on the Crispearls

Enjoyed this recipe? Give it a twist next time with a white chocolate shell and swap the pear purée for banana! No, we're not crazy, Papouasie milk chocolate pairs great with banana - go on, try it and see!

Approximate costs

£10.47

70 truffles approx 550g

£0.15

per Truffle

Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.

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