
Dark chocolate truffles
Easy
14
Pers.


Autumn/Winter
Between 15 and 30 min
Christmas
Dark chocolate 64%
0
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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Cocoa powder

Dark chocolate

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.
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.