Intense Cocoa Ganache Truffle

 

Preparation:

- Heat the cream to just below boiling.
- Pour onto the chocolate and stir until the chocolate is melted.
- Add glucose and butter, and mix until emulsified.
- Wait until it cools down (at least 28°C) before filling it in the truffle shell.

 

2. ASSEMBLY

Truffle shell
Embassy Oceanic Blend Dark Couverture Chocolate 65%
Cocoa powder

 Preparation:

- Pipe the ganache into truffle shells. If you don’t have ready-to-use truffle shells, you can make your own truffle shells. Fill a truffle shell mold with Oceanic 65%.
- Place in the fridge for 15 minutes.
- Close the truffle shell with melted Oceanic 65% on top, and let it set.
- Coat the truffle with a little bit of melted Oceanic 65%, then roll into cocoa powder to cover completely. Leave to solidify at room temperature before storing in the fridge.