Dark Chocolate Truffle Ganache
Ingredients
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- 1
Heat the cream + honey to a simmer.
- 2
Pour over the chopped chocolate in 3 additions. Emulsify at the center.
- 3
Gradually widen the emulsion outward.
- 4
Add softened butter at 35°C, blend with an immersion blender.
- 5
Pour into a frame (10 mm thick) on an acetate sheet.
- 6
Crystallize for 12h at 16°C.
- 7
Cut into cubes or roll into truffles.
- 8
Coat in cocoa or tempered chocolate.
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Per 100g
Allergens
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