Truffles
Serves: 2
Aurelia Collier
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
49
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
230 g
Heavy Cream (scalded)Directions:
1
Remove the chilled ganache from the refrigerator
2
Scoop out little amounts onto a parchment or waxed paper-lined baking sheet
3
Chill in the refrigerator for about 10 minutes
4
Immediately roll out each scoop into golf ball-sized pieces
5
Roll in the various coatings and arrange on a serving tray or store in the refrigerator, covered, until ready to serve
6
Completely melt the chocolate in a double boiler
7
Add the cream to a medium bowl and pour in the chocolate
8
Whisk the mixture very slowly creating a shiny, elastic emulsion