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Serves: 10
INGREDIENTS
- 125ml Cream Thickened
- 230g Dark Chocolate – roughly chop
- 5ml Vanilla Essence
- As Required – Icing Sugar
- 15g Cocoa Powder – sieve
METHOD
- Over low heat, in a saucepan, bring the cream to a gentle simmer. Remove from the heat.
- Place the chocolate and vanilla essence into a mixing bowl. Pour over the hot cream and gently mix until the chocolate has melted and all the ingredients are thoroughly combined. Allow to cool to room temperature then cover with cling wrap, refrigerate for two hours or until the chocolate mixture has firmed up, but is still pliable.
- Using a tablespoon, scoop out a portion of the chocolate ganache mix and lightly dust with icing sugar and roll into a ball. Repeat the process with the remaining ganache mix.
- Place cocoa in a clean bowl and lightly roll each truffle in the cocoa until evenly and lightly coated with the cocoa powder.
TO SERVE
Place the truffles onto a serving platter and serve immediately.
