Recipe: Chocolate Truffles

1 Put a teaspoon of cold water at the bottom of a saucepan, add the liquid cream and bring to a boil in a saucepan.

2 Cut 200g (7 oz) of couverture chocolate into small pieces, and place them in a bowl. Pour the boiling cream and stir vigorously with a whisk to obtain a smooth ganache. Let cool to room temperature for 15 minutes.

3 Stir with a whisk then fill a piping bag with a round tip and fill with this ganache. On a plate covered with parchment paper, make small regular balls and leave in the refrigerator for a quarter of an hour.

4 Cut 150 g (5.25 oz) of chocolate into small pieces and melt them in a water bath (or twice 15 seconds in the microwave), stir regularly with a wooden spatula.

5 Incorporate the remaining 50 g (1.75 oz) of chocolate, also cut into small pieces, to lower its temperature and bring it to its crystallization point (at 30°c (85°F)).

6 Spread the unsweetened cocoa powder on a plate.