Ingredients
For the ganache
- 200 g chocolate 60-65% cacao
- 200 g whipping cream 30-35% fat content
- 50 g sugar
For the trufles
- 4 tbsp cacao powder
Instructions
For the ganache
- Place the cream and sugar (if using) in a small pot. Heat up the cream over medium heat until it steams. Stir constantly to dissolve the sugar. If by mistake it breaks into a bowl, then you need to cool it down a bit before using it.
- Melt the chocolate in a bowl. You can do it in the microwave in intervals of 30 seconds, mixing in between each interval. Alternatively, you can melt it in a bain-marie over low heat. Make sure that the bottom of the bowl doesn't touch the surface of the water.
- Remove the chocolate from the bain-marie if using. Add all the cream onto the chocolate.
- With a spatula, make small circles at the centre of the bowl. You'll see that it will start to come together at the centre on its own and then expand towards the sides.
- When everything looks evenly dark, scrape down the sides of the bowl and keep mixing until everything looks incorporated and shiny.
- Let it cool down to room temperature an refrigerate covered for 8 hours or overnight.
For the truffles
- Use a tablespoon to scoop out ganache and roll it in your hands quickly, then roll it around the cacao powder.
- Keep at room temperature in an air-tight container or in the fridge if it's too hot.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!