Pear Williams Truffle photo

Pear Williams Truffle

by Sonja Hänni



  • 200 g Crop’s pear puree
  • 100 g jam sugar
  • 20 g Williams (pear liquor 40%)
  • 200 g cream
  • 330 g fondant chocolate (50%)
  • 20 g glucose
  • 20 g sorbitol
  • 30 g Williams (pear liquor 40%)
  • 40 g butter



  • Heat the pear puree with half of the jam sugar.
  • Gradually add the rest of the jam sugar and leave to simmer for 3 minutes.
  • Pour the contents of your bowl onto another and let the mixture cool down.
  • Add the Williams pear liquor to the mixture and fill the chocolate molds 1/3rd full.


  • Bring the cream, glucose and sorbitol to boil and pour it over the fondant chocolate.
  • Stir gently until the chocolate has melted.
  • Add the butter and the Williams pear liquor and stir in gently as well.
  • Put the ganache on the jelly and leave to stand for at least 12 hours.
  • Cover the mold, let it cool down, remove the truffles from the mold and decorate.


Product used

Pear puree
Pear photo

packaging: 1 kg