Category: Truffles, bonbons and candies
Preparation time: 20 min
INGREDIENTS:
4 ounces Whipping cream
7 ounces GRAND CRU DARK BAKING CHOCOLATE CARAIBE 66%
1/2 ounce Butter
1 ounce Bourbon Whiskey
INSTRUCTIONS:
Bring the cream to a boil. Pour 1/3 of the cream over the chopped GRAND CRU DARK BAKING CHOCOLATE CARAIBE 66%.
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.(see TIPS)
Stir in softened butter and mix thoroughly. Then add the Bourbon and stir.
Leave the ganache to chill until is set for about 12 hrs.
Assembly:
Put the ganache in a piping bag.
Pipe small balls on the greaseproof paper. Roll ball between your hands to make a regular shape.
Roll the truffles in COCOA POWDER.
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