Chocolates with mulled wine jelly

Name: Chocolates with mulled wine jelly
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 63
Cuisine: Switzerland
Ingredients: 130 g mulled wine (part 1); 3 g pectin; 14 g granulated sugar (part 1); 140 g granulated sugar (part 2); 40 g glucose; 70 g mulled wine (part 2); 2 g water; 2 g citric acid; 63 pcs. Hollow centre | dark

Mulled wine jelly

Christmas is definitely the time for chocolate and mulled wine. So why not combine the two? That’s exactly what we’ve done, and we’re delighted to share our mulled wine jelly with you – it’s perfect as a chocolate filling. With this recipe, you’re sure to put a smile on your loved ones’ faces. You can decide for yourself whether you’d like to make this recipe using homemade mulled wine or shop-bought mulled wine.

Key figures

Quantity: 63 pieces

Preparation time: approx. 15 minutes

Cooling time:2 hours

Shelflife: 1 month

Mulled wine jelly

Mulled wine (Part 1)		130 g
Pectin		3 g
Granulated sugar (Part 1)		14 g
Granulated sugar (part 2)		140 g
Glucose		40 g
Mulled wine (Part 2)		70 g
Water		2 g
Citric acid		2 g
Hollow \| dark		63 pcs.

Pectin (yellow ribbon), 30 g

Ready-to-ship quantity: more than 20 pieces

CHF6.50

Glucose, 350g

Ready-to-ship quantity: more than 20 pieces

CHF8.90

Citric acid, 20 g

Ready-to-ship quantity: more than 20 pieces

CHF6.90

Here’s how it works:

Bring the mulled wine (part 1) to the boil in a pan. Now mix the pectin with the sugar (part 1) and add the mixture to the boiling mulled wine.

Now add the second portion of sugar and the glucose to the hot mulled wine and bring the mixture to 105 °C. Use a sugar thermometer to monitor the temperature.

Once the mixture has cooled slightly, add the remaining mulled wine and stir it in well.

Finally, dissolve the citric acid briefly in water and then stir it into the finished jelly mixture.

Pour the jelly into a plastic bottle or a piping bag and leave it to cool in the fridge for about 2–3 hours.

Hollow balls dark Ø 24 mm, 63 pieces

Ready-to-ship quantity: more than 20 pieces

CHF17.50

Cake glaze dark chocolate, 250 g

Ready-to-ship quantity: more than 20 pieces

CHF7.90

Filling & Decorating

You’ll need a packet of dark chocolate shells.

Fill your truffle shells with the jelly and then seal the opening using a piping bag filled with tempered couverture or cake glaze.

To decorate them, simply place a little chocolate in the palm of your hand, roll the sealed truffles in it and then roll them in the decoration of your choice.

We recommend placing the truffles in a tall glass filled with crushed Hüppen flakes or cocoa powder, shaking the glass to coat the truffles. This method is the simplest and quickest.

For that extra visual touch, you can also dust the finished truffles with gold powder! You can also mix the gold powder with the Hüppen flakes beforehand – this gives a great result too.