Dark Chocolate Truffle
Recipes
1 min read
Serving: 50 Truffles
Ingredients
- 650g Dark Chocolate 70%
- 600g Anchor Chef’s Classic Whipping Cream 35%
- 140g Glucose
- 70g Anchor Bulk Butter 82%
- Cocoa Powder to coat
Method
- Melt the chocolate using low heat to avoid burning.
- In a separate pot heat the cream & glucose to 75°C.
- Pour the Anchor Chef’s Classic Whipping Cream and glucose mixture over the melted chocolate and mix using a hand blender until a smooth consistency is reached.
- Add the Anchor Bulk Butter over the melted chocolate which should be at 35/40°C and blend with the hand blender until you reach a smooth texture.
- Spread the mixture on a plastic sheet to let it crystalize overnight between 15C – 16°C.
- On the second day cut into 2x2cm pieces and coat with cocoa powder.
