Preview

Dark chocolate truffles

Dark chocolate truffles and extra raw cocoa

Note

The conservation of most chocolates should be in a dry environment and not exceeding 15°C / 59°F. Ideally, when handling chocolate, use plastic gloves to avoid leaving marks of your fingerprints. The reason is that your body gives off a heat of around 27°C, so without any difficulty you will mark the chocolate. You can find rhodoid sheets in any art stores.

Ingredients

Recipe for 4 servings

The Truffles sticks

125 Ml

35% cooking cream

1 Tsp

Corn syrup

125 Gr

Dark chocolate

1 Tbsp

Butter

1 Cup(s)

Dark chocolate

1 Cup(s)

Cocoa powder

Preparation time: 60 min

The Truffles

In a saucepan, bring to a boil the cream and the corn syrup, then pour the hot mixture over the chocolate. Stir slowly with a spatula, add the butter and make sure to properly melt it then place it in the fridge.
When the ganache is cool, use a pastry bag to make the selected diameter of sticks on a plate. Cut pieces of about 2 inches long with a knife. Place your plate in the freezer for about 2 hours. Melt the chocolate over a double boiler at a very low temperature. Using your fingers, dip the ganache sticks into the tempered chocolate. Finalize immediately by throwing the sticks in your cocoa powder tray, roll them in it, then cool down and enjoy, they can be conserved in an airtight container.