These truffles are made by chilling a ganache of dark chocolate and cream until firm, then rolling it into small balls and coating them in cocoa. The delicate texture requires careful timing, and the bite-size treats are ideal for serving at gatherings.
Warm the cream and butter on the stove without bringing them to a boil. Pour over the chopped dark chocolate. Let stand undisturbed for 2 minutes, then stir until smooth.
Cover the ganache and refrigerate for 90 minutes, until firm.
Use a 4 ml measure to scoop small portions of the firm ganache. Quickly roll each portion between your palms, then coat in cocoa.
Do not try to roll the ganache before it has firmed up; it will stick to your hands and lose its shape. Contains dairy.
Ganajı buzdolabında 90 dakika bekletmek yerine dondurucuda 30 dakika tutsam aynı sertliğe ulaşır mıyım? Bitter çikolata yerine sütlü çikolata kullansam kakao kaplama iyi tutunur mu acaba?
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