Truffle Balls with Cherry Ganache

For the truffle balls with cherry ganache, heat the cream to at least 85°C and dissolve the finely chopped funk mixture in it, mixing briefly with a hand blender if necessary. Only when the canache is overcooled, stir in the alcohol.

At a temperature of 25°C, pour half of the funk mass into a disposable piping bag with a small round nozzle and squirt to about 1 mm below the edge of the ball. Tempered funk mass is filled into a stanitzel and the balls are sealed with it.

The balls are then dipped in the remaining tempered dipping mass, removed with a dipping fork and placed on the truffle grid. Before the truffle mixture sets (but is still soft), roll the truffle balls with cherry ganache over the truffle grid with the tuning fork and place on baking parchment.

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