Truffles of yoghurt, white chocolate and ginger cake crumbs

Truffles of yoghurt, white chocolate and ginger cake crumbs

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farm-style yoghurt



chocolate, white



Dutch-style ginger cake

Preparation method

  • Heat the farm-style yoghurt and the white chocolate to 35°C and pour into a suitable container. Set aside to firm up in the refrigerator.
  • In the meantime, make the ginger cake crumbs. Do this by chopping the ginger cake into pieces and milling in a food processor.
  • Spread the crumbs in a thin layer on a baking sheet on a silicone sheet, and dry in a 90°C oven for 30 minutes.
  • Squeeze out small dots of the yoghurt-white chocolate ganache and roll in the ginger cake crumbs.

Serving suggestions

  • Serve as a component in a dessert with red fruits, mango, or pineapple.
  • Serve as a pre-dessert with a dollop of Greek yoghurt or hangop.
  • Serve as a component in a selection of friandises.

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