Milk Truffle

By corlear

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

Details

Servings 10

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.