Dark Chocolate Truffles coated in White Chocolate
Rich and decadent, melt in your mouth bites. These are to be savoured from beginning to end.
Ingredients
- 225 gr semi sweet chocolate chopped finely
- 240 ml heavy cream
- 300 gr white chocolate
- 115 gr ruby chocolate for decor
Flavorings of choice if required so almond extract, coconut extract, rum, chocolate liquor, orange liquor all work well
Instructions
- Heat the cream until you just see bubbles starting to appear around the edges but do not allow to boil
- Place the chocolate into a bowl and add the hot cream
- Allow it to sit for a minute or two before you start to stir it
- Stir with a spatula until you have a smooth and glossy ganache
- If using a flavour, add it at this point and stir to combine
- Allow to cool at room temperature and it will thicken as it cools then place in the fridge for a minimum of four hours or even overnight
- Once set, take teaspoons of the ganache and roll between your hands to make a ball then place onto a baking sheet lined with parchment paper
- Once all the ganache has been shaped into balls, place back in the fridge to set
- Melt the white chocolate in a heatproof bowl over a pan of simmering water. Set aside for ten minutes to cool slightly
- Take each ganache truffle one at a time and drop into the melted white chocolate. Use forks to lift out of the chocolate allowing any excess to drip back into the bowl before placing back onto the baking sheet
- Repeat until all truffles have been coated in the chocolate then place back into the fridge to set
- Once set, melt the ruby chocolate then place into a small piping bag
- Decorate each truffle with lines of ruby chocolate then place back in the fridge
- These keep best if kept refrigerated