SIGNATURE TRUFFLES

Category: Truffles, bonbons and candies
Preparation time: 15-30 min

INGREDIENTS:

Ganache for the Milk Chocolate Truffles:
1/4 cup (60 ml) heavy cream
5 oz (150 g) LINDT Milk Chocolate, chopped
1 tablespoon (15 g) butter, softened

Ganache for the Dark Chocolate Truffles:
1/4 cup (60 ml) heavy cream
5 oz (150 g) LINDT Bittersweet Chocolate, chopped
1 tablespoon (15 g) butter, softened

Ganache for the White Chocolate Truffles:
1/4 cup (60 ml) heavy cream
5 oz (150 g) LINDT White Chocolate

TIP: Because of their high fat content, truffles will melt in your hands when you are rolling them.

Assembly:
Heat the cream until it just comes to a boil, add the chopped chocolate and remove pan from heat.
Stir or whisk until the chocolate is completely melted.
Only for milk or dark truffles. Stir in the butter until the ganache is smooth.
Put in a bowl and cover with plastic wrap ensuring that the plastic makes contact with the entire surface of ganache.
Refrigerate over night or until the ganache is set.
Use a melon baller, small ice cream scoop or teaspoon. Roll the ganache in a ball and place on parchment paper.
Roll finished truffles in unsweetened cocoa powder.