Milk Truffle Recipe

10

Ingredients

For the milk ganache:
11/2 cup single cream (35% fat)
13 oz milk chocolate
2 oz Gianduja
3 oz 70% cooking chocolate
3 oz butter, softened
23/4 cup inverted sugar
2 tsp sorbitol
To finish:
3/4 cup 70% cooking chocolate, melted
cocoa powder

Preparation

Step 1

For the milk ganache:
1. Roughly chop the chocolate and the Gianduja and place them in a food processor.
2. Boil the cream and add it to the chocolate.
3. Blend in the food processor and add the inverted sugar and the sorbitol, and finally the butter.
4. Pour a 1/3" layer of the ganache over a baking tray and leave to temper.

Final Steps & Preparation:
1. Once the ganache has the correct consistency, cut it into ¾" squares.
2. Dip the squares in the melted chocolate and roll them in the cocoa powder.
3. Leave to crystallize and serve on a tray.