Adults and kids alike will love these festive snacks!
400g Bulla Thickened Cream
2 Vanilla Beans,
split & scraped
360g Caster Sugar
120g Liquid Glucose
120g Callebaut 823 Milk Couverture 33.6%
80g Unsalted Butter, softened
Bring the cream and vanilla beans to a boil and keep hot.
Heat a large saucepan and dry caramelise the sugar one third at a time, making sure that each addition is completely dissolved and caramelised before adding the next amount of sugar.
Continue until all the sugar is completely dissolved and a golden brown colour.
In the meantime, warm the honey in a separate saucepan.
Remove the caramel from the heat and add the hot cream, vanilla beans, salt, warmed honey and glucose.
Place the mixture back on the heat and bring it to 105°C.
Cool the mixture to 80°C and strain it over the couverture.
Once the mixture reaches 32°C, add the softened butter.
Allow to cool to 30°C before piping into the truffle shells. Pipe tempered milk chocolate onto each truffle shell to seal it.
Before the chocolate sets, place a lollipop stick into the base.
Create chocolate eyes, antlers and red noses. Dip the lollipop in tempered milk chocolate. Before the chocolate sets, adhere the eyes, antlers and noses.