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80% Dark Chocolate Truffles
DIFFICULTY Easy
SERVINGS 10 Pers.
COOKING TIME
Prep.7
|
Tot. 127
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Ingredients
I COOK FOR
10
-
+
170
gram
CAILLER DESSERT Dark 80%
1
tablespoon
Cailler Cuisine Cocoa Powder
100
milliliter
Liquid cream
INSTRUCTIONS
1 In a medium saucepan, heat the cream and remove from the heat as soon as it begins to smoke.
2 Off the heat, add the chocolate to the cream and let it melt for 2-3 minutes without touching it, then mix until the mass becomes smooth and shiny. If necessary, put the pan back on the unlit hob.
3 Refrigerate for 2 hours until the ganache sets.
4 Take the chocolate out of the fridge. Put the cocoa powder in a small bowl.
5 Using a teaspoon, take small amounts of ganache and shape them into balls in the palm of your hands, then roll them in the cocoa.
6 Store in the refrigerator in an airtight container for up to 1 week.
2 Off the heat, add the chocolate to the cream and let it melt for 2-3 minutes without touching it, then mix until the mass becomes smooth and shiny. If necessary, put the pan back on the unlit hob.
3 Refrigerate for 2 hours until the ganache sets.
4 Take the chocolate out of the fridge. Put the cocoa powder in a small bowl.
5 Using a teaspoon, take small amounts of ganache and shape them into balls in the palm of your hands, then roll them in the cocoa.
6 Store in the refrigerator in an airtight container for up to 1 week.
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