Serve 15-20 Pcs (12 g per piece) Ingredients Method Dark chocolate 100 gm Cream 90 gm Butter 10 gm 1. Melt dark chocolate over Bain Marie at 50o C. 2. Off the Baine Marie add soft butter and mix. 3. Heat cream to 35o C - 40o C and pour onto the chocolate and mix to form a ganache 4. If adding chili powder or chopped cherries, they can be added at this stage. 5. Cover it with contact cling film. Allow it to rest overnight at 18ºC - 20ºC room temperature or fridge. 6. Next day roll the ganache into desired size balls and coat with tempered dark chocolate and further roll into desired nuts, cocoa powder etc. HOT SMOKED PAPRIKA TRUFFLES Add 0.5g of hot smoked paprika powder or flakes to dark chocolate truffle mixture. Coat with dark chocolate and roll in cocoa powder CHERRY TRUFFLES Add 80gm chopped amarena cherries to the dark chocolate ganache. Coat with dark chocolate and roll in toasted almond flakes DARK CHOCOLATE TRUFFLE MIXTURE 14
RkJQdWJsaXNoZXIy ODMwNDI=