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Detail

Chocolate Truffles

Villars Fusion Chocolate

  • 8
  • 45 min
  • 0 min
  • 3 hr 15 min
  • Easy

Recipe for the ganache :

  • Whipping cream 35% : 450 g
  • Villars Fusion Chocolate: 550 g



For the coating :

  • Villars fusion chocolate: 500 g
  • Unsweetened cocoa powder : 500 g


Preparing the ganache:

Boil the cream.
Pour the boiling cream over the chocolate pieces.
Wait until the chocolate has completely melted before stirring.
Mix together until it has a smooth and shiny consistency.
Leave the ganache to cool to room temperature.

Moulding the truffles:

Once the ganache has cooled (but not solidified completely), place the ganache into a piping bag and create small ball shapes on sheets of baking paper.Leave to harden.Once the ganache has hardened, finish moulding the balls by hand.

Coating:

Melt 500 g of chocolate in the microwave (stir frequently to prevent it from burning) or in a bain marie without overheating it (heat to a maximum temperature of 31°C).
Place the chocolate in the palm of your hand.
Coat the ganache balls with a fine layer of chocolate.
Immediately roll the chocolate-coated ganache balls in the cocoa.Remove the truffles from the cocoa once the chocolate has hardened.