Dark chocolate truffles

DIFFICULTY
Easy
SERVINGS
14
Pers.
COOKING TIME Prep.30min | Tot. 2h30min
 Autumn/Winter   Between 15 and 30 min   Christmas   Dark chocolate 64% 
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INGREDIENTS

I COOK FOR
- +
  • 250,00 g
    CAILLER DESSERT Dark 64%, crushed
  • 2,00 tablespoons
    Cailler Cuisine Chocolate Powder
  • 100,00 ml
    Full cream
  • 1,00 teaspoon
    Cinnamon
  • 1,00 pinch
    salt
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    INSTRUCTIONS

    1 Heat the cream in a medium-sized pan and remove it from the heat as soon as it starts to smoke.

    2 Off the heat, add the chocolate to the cream and let it melt without stirring for 2 to 3 minutes, then stir until the mixture becomes smooth and shiny. If necessary, put the pan back on the switched-off plate.

    3 Add the cinnamon and salt and stir one last time.

    4 Chill for 2 hours until the ganache sets.

    5 Take the chocolate out of the fridge, put the cocoa powder in a small bowl.

    6 Using a teaspoon, scoop out small amounts of ganache and shape them into balls in the palm of your hands, then roll them in the cocoa powder.

    7 Store in an airtight box in the fridge for up to 1 week.

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