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 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 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 of chocolate, also cut into small pieces, to lower its temperature and bring it to its crystallization point (at 30°c).

6- Spread the unsweetened cocoa powder on a plate.

7- Dip the small ganache balls into the melted chocolate one after the other, place in the freezer for 15 minutes then coat them on the cocoa powder, wait a few seconds then roll them with care.
Entr