175 g Banana Puree
475 g Whipping Cream
75 g Inverted Sugar
435 g Van Leer Manhattan 72% Dark Chocolate
95 g Butter
17 g Creme de Banana
Callebaut® Dark Truffle Shells
Speculoos Cookie Spread
Bring cream to a boil.
Add banana puree, Creme de Banana and inverted sugar. Heat and bring to a boil.
Slowly pour the mixture on the melted chocolate.
Mix until the temperature reaches 104°F / 40°C.
Emulsify with an immersion blender.
Leave the ganache to set for 24-36 hours.
Pipe Speculoos Cookie Spread inside each truffle shell.
Fill each truffle with banana ganache.
Set until the top of the ganache hardens. Top with a small amount of crystalized Van Leer Manhattan
Once the top has set, roll each truffle in a small amount of melted Manhattan 72% chocolate.
Before the chocolate completely sets, roll each truffle in crushed Speculoos Cookie.
Formulation courtesy of Van Leer