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Bourbon Whiskey Truffles
Recipe created by: Derek Poirier Valrhona Pastry Chef North America
4 oz. Whipping cream
7 oz. Valrhona Le Noir 61% or Le Noir 68% or Caraibe 66%
1/2 oz. Butter
1 oz. Bourbon Whiskey
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Bring the cream to a boil. Pour 1/3 of the cream over the chopped 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. Then add the Bourbon and stir.
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Leave the ganache chill until set for about 12hs.
Assembly
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Put teh ganache in a piping bag.
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Pipe small balls on the greaseproof paper. Roll ball between your hands to make a regular shape.
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Roll truffle in Valrhona Cocoa Powder.
