TRUFFLES

Category: Truffles, bonbons and candies
Preparation time: 45 min



INGREDIENTS:

5 1/3 ounces (2/3 cup) heavy cream
6.75 ounces GUANAJA 70% BAKING BAR
1 ounce butter, room temperature
1 ounce honey
COCOA POWDER for dusting

INSTRUCTIONS:

Dark Chocolate Ganache:
Boil the cream and the honey. Pour 1/3 of this mixture over the chocolate.
With a spatula mix rapidly to obtain a smooth and glossy texture. Gradually add the remaining cream, making sure to keep the mix smooth and that it obtains a glossy emulsion.
Mix until the chocolate is completely emulsified.
Stir in softened butter and mix thoroughly. Leave to chill until set.
Assembly:
Put in a piping bag.
Pipe small balls on the greaseproof paper chill. Roll ball between your hands to make a regular shape.
Roll in COCOA POWDER.

TIPS:
If the truffles are not for children, you can add 1 ounces of your preferred alcohol after the addition of butter.
If you can not find a piping bag at the store, use a large zipper bag and cut a small hole in one of the corner of the bottom of the bag.