Output: about 40 truffles
Preparation time: 15 minutes
Standing time: 2 hours
Cooking time: 3 minutes
INGREDIENTS
- 350 gr (12 1/2 oz) 35% cream
- 325 gr (11 oz) Cacao Barry Tanzanian chocolate
- 50 gr (1 ¾ oz) butter
- 100 gr (3 1/2 oz) cocoa powder (sufficient quantity)
PREPARATION
- Bring the cream to the boil in a saucepan.
- Using a hand blender, gradually blend the hot cream into the chocolate until smooth.
- When the mixture reaches around 35° C (95° F), fold in the butter.
- Fill a piping bag.
- Using the piping bag, pipe small balls of mixture onto a baking tray lined with parchment paper or a silicone mat.
- Chill for a few hours.
- Roll each ball in the cocoa powder.
