Easy Dark Chocolate Truffles
EXCELLENCE 70% Bar 100g
- 0,6 dl (60ml) 35% heavy cream
- 1 1/2 bars (100g) Lindt EXCELLENCE 70% Cacao Dark Chocolate, chopped
- 1 tbsp (15ml) unsalted butter, softened
Lindt Chocolate In This Recipe
Heat cream until it just comes to a boil. Add chopped chocolate and remove pan from heat.
Stir or whisk until chocolate is completely melted.
Stir in butter until ganache is smooth.
Put in a bowl and cover with plastic wrap, ensuring that plastic makes contact with the entire surface of the ganache.
Refrigerate overnight or until ganache is set.
To form the truffles, use a melon baller, small ice cream scoop or teaspoon. Roll the ganache in a ball and place on parchment paper. Roll finished truffles in unsweetened cocoa powder
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