Ruby Truffle

Truffles are a highly wanted delight and big seller for many chocolatier’s shops and pastry shops. With this easy recipe, you’ll create a truffle that has class, standout, offering all the taste and colour excitement of ruby chocolate the new generation is after. With its extraordinary looks, you can count on an irresistible showstopper in your counter with high Instagram-appeal… and a taste that sparks up even the greyest of days!


Created by
  • Ryan Stevenson - Baker, Paddock Bakery

Ruby Truffle

Ingredients Preparation
  • 60g
  • 60g
    cranberry juice
  • 152g
    cream 35% fat
  • 4g
    cinnamon powder
  • 76g
    sorbitol powder
  • 55g
  • 54g
  • 61g
    dry butter PF28

Mix together and heat to 35°C.

  • 679g

Melt at 35°C. Add and emulsify.

Fill Mona Lisa® White Chocolate Truffle Shells with the filling and leave to harden. Close with Callebaut® Finest Belgian ruby Chocolate RB1. Roll through Callebaut® Finest Belgian ruby Chocolate RB1. Leave to harden. Sprinkle or brush with Mona Lisa® Creative Silver Metallic Powder.

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