Truffles
By Valrhona
Images
Ingredients
- 5 ⅓ ounces (⅔ cup) heavy cream
- 6.75 ounces Valrhona Baking Dark chocolate
- 1 ounce butter, room temperature
- 1 ounce honey
- Valrhona Cocoa Powder for dusting
Procedure
Dark Chocolate Ganache: Boil the cream and the honey. Pour ⅓ of this mixture over the chocolate. 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. Mix until the chocolate is completely emulsified. Stir in softened butter and mix thoroughly. Leave to chill until set.
Assembly: Put in piping bag (If you cannot find a piping bag, fill a large zipper bag and cut a small hole in one of the corners of the bottom of the bag). Pipe small balls on the greaseproof paper chill. Roll ball between your hands to make a regular shape. Roll in Valrhona Cocoa Powder.
Chef’s tip: If the truffles are not for children, you can add 1 ounce of your preferred alcohol after the addition of butter.
Assembly: Put in piping bag (If you cannot find a piping bag, fill a large zipper bag and cut a small hole in one of the corners of the bottom of the bag). Pipe small balls on the greaseproof paper chill. Roll ball between your hands to make a regular shape. Roll in Valrhona Cocoa Powder.
Chef’s tip: If the truffles are not for children, you can add 1 ounce of your preferred alcohol after the addition of butter.
Truffles
By Valrhona
Ingredients
- 5 ⅓ ounces (⅔ cup) heavy cream
- 6.75 ounces Valrhona Baking Dark chocolate
- 1 ounce butter, room temperature
- 1 ounce honey
- Valrhona Cocoa Powder for dusting
Procedure
Dark Chocolate Ganache: Boil the cream and the honey. Pour ⅓ of this mixture over the chocolate. 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. Mix until the chocolate is completely emulsified. Stir in softened butter and mix thoroughly. Leave to chill until set.
Assembly: Put in piping bag (If you cannot find a piping bag, fill a large zipper bag and cut a small hole in one of the corners of the bottom of the bag). Pipe small balls on the greaseproof paper chill. Roll ball between your hands to make a regular shape. Roll in Valrhona Cocoa Powder.
Chef’s tip: If the truffles are not for children, you can add 1 ounce of your preferred alcohol after the addition of butter.
Assembly: Put in piping bag (If you cannot find a piping bag, fill a large zipper bag and cut a small hole in one of the corners of the bottom of the bag). Pipe small balls on the greaseproof paper chill. Roll ball between your hands to make a regular shape. Roll in Valrhona Cocoa Powder.
Chef’s tip: If the truffles are not for children, you can add 1 ounce of your preferred alcohol after the addition of butter.