Bittersweet chocolate and cream are melted into a ganache, chilled until firm, then rolled into small balls and dusted with cocoa for these truffles — a skill-level treat that depends on getting the texture just right. They make an elegant one-bite offering for guests.
Heat the cream and butter just below boiling and pour over the chopped dark chocolate, let it sit untouched for 2 minutes, then stir until smooth.
Cover the ganache and chill it in the fridge for 90 minutes until firm.
Scoop small pieces of the firm ganache with a teaspoon, quickly roll them between your palms, then coat in cocoa powder.
Do not try to roll the ganache before it is firm enough, or it will stick to your hands and lose its shape. Allergens: contains milk and 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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