Chocolate Ganache by Janice Wong
Easy recipe for decadent truffles
Prep Time15 mins
Cook Time15 mins
In fridge4 hrs
Course: Dessert
Cuisine: French
Servings: 20 pieces
- 25 gr 38% Milk Chocolate
- 55 gr 76% Dark Chocolate
- 90 gr cream 35.1% Elle Vire
- 8 gr coffee powder
- 10 gr trimoline
Place cream, Trimoline and Coffee powder in a pot and bring to the boil. Sieve Mixture.
Pour over the Dark and Milk Chocolate. (No need to warm the chocolate beforehand - you want the mixture to heat it.)
Stir until all ingredients are well incorporated and mixture is smooth and shinyJanice's Tip: If the mixture separates, add a little water and blend with hand mixer Pour the ganache into a shallow plastic container lined with baking paper and let it set in the fridge for 4-5 hours
Take the paper off & cut the ganache into cubes
Application: Chocolate Truffles. Cut into squares or roll it into round truffle balls and coat it in cocoa powder!
Happy baking!