Classic Chocolate Truffle

Working Method

  • Warm the cream with the glucose and inverted sugar. 
  • Pour over the chocolates and butter. 
  • Emulsify, and once cooled to 29°c, pipe the ganache. 
  • Refrigerate the truffles for 10 minutes, roll by hand.

  • Dip in dark or milk chocolate. 
  • Roll on a textured surface to create uneven ridges.

  • This ganache has a shelf life of a month. 
  • Pack in chocolate box, or a plastic sleeve, and use cotton glove to handle.

Classic Chocolate Truffle

Complexity level:  


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