Orange truffle

30 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Cream 0.25 l

Dark chocolate coating 0.15 kg

White coating 0.05 kg

Oranges 0.05 kg

Cocoa 0.05 kg

Dark chocolate coating 0.1 kg

Icing sugar 0.05 kg

Elaboration

Boil the cream and add the orange zest and let it infuse.
Strain the cream and reheat it.
Pour the hot cream over the toppings and work with a whisk.
Allow to cool and fold.
Once completely cool, dip them in tempered black frosting and then coat them in powdered sugar.

Nutritional information (1 portion)

Energy

608.67

kcal

Carbohydrates

42.35

Proteins

7.55

Lipids

44.12

Fiber 8.37 g

Saturates 26.71 g

Monounsaturated fatty acids 13.2 g

Polyunsaturated fatty acids 1.25 g

Cholesterol 58.6 mg

Calcium 95.56 mg

Iron 10.29 mg

Zinc 2.4 mg

Vitamin A 151.27 ug

Vitamin C 3.69 g

Folic acid 2.7 ug

Salt (Sodium) 26.22 mg

Sugars 17.69 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.