Ingredients
- White Chocolate 3:1
– Melted White Chocolate 150g
– Double Cream 50g
- Milk Chocolate 2:1
– Melted Milk Chocolate 140g
– Double Cream 70g
- Dark Chocolate 1:1
– Melted Dark Chocolate 100g
– Double Cream 100g
Flavours
- Clementine 2 Fold Oil FN13741 @ 0.08% (dark chocolate)
- Speculaas Biscuit FN14085 @ 0.1%
Chocolate Ganache Truffles Recipe
Our Chocolate Ganache Truffles is simple emulsion of quality chocolate and cream creates a silky texture that is full of luxurious chocolate flavour.
Method
1. Melt the Chocolate
2. Add the Double Cream
3. Add the flavour
4. Mix well until thickened
5. Use a pipping bag to pipe mounds of ganache onto baking paper
6. Cool in the fridge for 30 mins
7. Remove from the fridge and roll into balls
8. Return to the fridge for 15 mins
9. Melt more chocolate
10. Coat the ganache balls in a thin layer of melted chocolate and cover with a coating (Cocoa powder, Chocolate shavings)
