A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate, cocoa powder or chopped toasted nuts, usually in a spherical, conical, or curved shape
- 100Gm 70% Dark Belgian Chocolate
- 100 Gm Full Fat Double Cream
- 1 Tbsp Butter Softened
In a saucepan heat the double cream on a medium heat, as Soon as some bubbles appear, take the saucepan off the stove and add in the dark chocolate, mix until the dark chocolate gets completely dissolved. Add in the butter and give a nice quick mix. Pour the thick truffle ganache into an air tight container. Freeze the ganache for 2-3 hrs or until completely set. Scoop out small balls of truffles and roll them with the help of your palms. Roll the balls in unsweetened cocoa powder. Serve Chilled.