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Category: Truffles, bonbons and candies
Preparation time: 1 h 25 min
Makes 40 truffles.
INGREDIENTS:
8 ounces DAGOBA Roseberry Dark Chocolate bar
1/2 cup heavy cream
1 tbsp softened unsalted butter
2 tbsp liqueur (framboise or kirsch)
Confectioner's sugar or cocoa powder for dusting
Assembly:
Chop the dark chocolate bar into small pieces and place it in a heat-safe bowl together with the unsalted butter.
In a saucepan, heat the heavy cream until it simmers over low heat. Remove from heat. Pour the hot cream over the heat-safe bowl with the chocolate and butter.
Whisk the mixture and allow the butter and chocolate to melt completely. Add the liqueur and mix until all ingredients are thoroughly incorporated.
Cover the mixture with plastic wrap and place inside the freezer for 30-60 minutes, until the ganache firms up.
Once the ganache has set, remove from the freezer. With a melon baller or spoon, scoop out dollops of the mixture and shape into small balls. Place the balls on a plate or tray.
Take your cocoa powder or confectioner's sugar and sift them over the truffles. Invert the truffles and dust your truffles once more to coat them thoroughly.
Store the truffles in an airtight container, preferably inside the refrigerator, until ready to serve.
Category: Truffles, bonbons and candies
Preparation time: 1 h 25 min
Makes 40 truffles.
INGREDIENTS:
8 ounces DAGOBA Roseberry Dark Chocolate bar
1/2 cup heavy cream
1 tbsp softened unsalted butter
2 tbsp liqueur (framboise or kirsch)
Confectioner's sugar or cocoa powder for dusting
Assembly:
Chop the dark chocolate bar into small pieces and place it in a heat-safe bowl together with the unsalted butter.
In a saucepan, heat the heavy cream until it simmers over low heat. Remove from heat. Pour the hot cream over the heat-safe bowl with the chocolate and butter.
Whisk the mixture and allow the butter and chocolate to melt completely. Add the liqueur and mix until all ingredients are thoroughly incorporated.
Cover the mixture with plastic wrap and place inside the freezer for 30-60 minutes, until the ganache firms up.
Once the ganache has set, remove from the freezer. With a melon baller or spoon, scoop out dollops of the mixture and shape into small balls. Place the balls on a plate or tray.
Take your cocoa powder or confectioner's sugar and sift them over the truffles. Invert the truffles and dust your truffles once more to coat them thoroughly.
Store the truffles in an airtight container, preferably inside the refrigerator, until ready to serve.
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