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Truffles
Truffles
Types of chocolate: Cocoa Powder & Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%
Makes around 30 truffles
Ingredients
5 1/3 oz (2/3 cup) Heavy Cream
6.75 oz Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%
5 1/3 oz (2/3 cup) Heavy Cream
6.75 oz Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%
1 oz Butter, room temperature
1 oz Honey
Valrhona Cocoa Powder for dusting
1 oz Honey
Valrhona Cocoa Powder for dusting
Preparation
Dark Chocolate Ganache
Dark Chocolate Ganache
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Boil the cream and the honey. Pour 1/3 of this mixture over the chocolate.
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With a spatula, mix rapidly to obtain a smooth and glossy texture. Gradually add the remaining cream, making sure to keep the smooth and glossy emulsion.
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Mix until the chocolate is completely emulsified.
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Stir in softened butter and mix thoroughly. Leave to chill until set.
Assembly
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Put in piping bag.
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Pipe small balls on the greaseproof paper chill. Roll ball between your hands to make a regular shape.
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Roll in cocoa powder.
Chef’s tips:
If the truffles are not for children, you can add 1 oz of your preferred alcohol after the addition of butter.
If you can not find a piping bag at the store, use a large zipper bag and cut a small hole in one of the corner of the bottom of the bag.
Valrhona, a chocolate manufacturer and a world leader in Le Grand Chocolat, offers to chocolate cooking fans the chance to make their home made dark chocolate truffles; besides you may find a list of home cooking chocolate recipes as brownies and organic milk chocolate.
