True truffles

True truffles

By
From
A la Mere de Famille
Makes
50
Prep
40 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
200g dark chocolate, (70% cocoa)
280g thick cream
20g unsalted butter, softened
unsweetened cocoa powder, for coating

Method

  1. Making the ganache

    Chop the chocolate and place in a mixing bowl. Put the cream in a saucepan and heat until just below boiling point, then pour it over the chocolate. Using a spatula, gently stir to combine and emulsify the ganache — be careful not to incorporate any air. Add the butter and combine well. Set aside for 24 hours at 18°C for the ganache to set.
  2. For coating

    Shape the ganache into walnut-sized balls. Roll the truffles in the cocoa powder to coat and shake gently to remove any excess. Truffles can be stored in an airtight container at 18°C for up to 5 days.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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