CHOCOLATE TRUFFLES
Ingredients
- 320g Benoit Dark Chocolate 70%
- 210g Dairy cream 35%
- 30g Butter
Application
- Boil the cream
- Pour on top of the chocolate.
- Mix with hand blender.
- Add the butter at 40°C
Assembly and Finishing
- After the ganache is set
- Form the shape of balls
- Dip in Dark chocolate and roll it in cocoa powder or Icing sugar