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Perfect Patisserie

Petra Stahlová whips up succulent dessert recipes that will wow even the most demanding of dinner guests

Raspberry truffles

These berry and chocolate truffles are melt-in-the-mouth bites of heaven that you’ll want to devour as soon as you’ve finished making them!

By Petra Stahlová

Makes 30 truffles | Prep 15 mins plus setting | Cook 20 mins | Calories 92 (per truffle)


1 Warm the raspberry purée and caster sugar together until it reaches 40°C/104°F.

2 Coarsely chop the chocolate, or break it into pieces, and place in a small measuring cup. Carefully melt the chocolate in a microwave until it reaches 45°C/113°F. Alternatively, place the chocolate on top of a double boiler (bain-marie) and let it melt over medium heat.

3 Blend in the warmed purée gradually, using an immersion blender. Add the coconut oil and continue blending until the ganache is smooth.

4 Pour the ganache into a bowl and wrap with clingfilm so that it is directly touching the surface. Allow it to set for about 3 hours at a temperature close to 20°C/68°F (room temperature).

5 Give the mixture a gentle stir and transfer to a pastry bag fitted with a 14mm tip. Pipe long lines of chocolate ganache onto a silicone mat or a piece of baking paper. Allow the ganache to set for several hours. Once it has set, use a hot, dry knife to cut the ganache into 3cm (1¼in) long pieces.


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Find the complete article and many more in this issue of Vegan Food & Living Magazine - Food on the Go - May 2019
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About Vegan Food & Living Magazine

Find yourself stuck in a rut when it comes to lunchtime ideas or breakfast on the hop? What you need is the May issue of Vegan Food & Living, which is packed with delicious recipes for food on the go, from tasty picnic options to easy lunches. Also this issue, we reveal how to get your kids eating more veg, share budget recipes which you can whip up for just £1 per portion and perfect our patisserie making skills. If that's not enough, we also show you how to plan a zero-waste vegan wedding, share top tips for cutting down on your plastic usage, and explore why more men aren't vegan. Find all this and much more in the May issue of Vegan Food & Living