Butter Truffles
Ingrediënten
- ⅔ cup 150 ml Heavy cream
- ¼ cup 60g Granulated sugar Dash of salt
- 2 tsp 10g Vanilla sugar
- 9 oz 200g Dark couverture chocolate, chopped
- 9 oz 250g Milk couverture chocolate, chopped
- 2 sticks plus I½ tbsp 250g Butter
- About 5 oz 150g Dark couverture chocolate for dipping
- Cocoa powder to coat
Instructies
- Boil the heavy cream with sugar, salt, and vanilla sugar and stir in the chopped up chocolate.
- Remove from heat and let cool.
- Cream the butter and slowly stir into the chocolate.
- Line a baking sheet with parchment paper.
- Using a piping bag fitted with a round nozzle, make balls on the paper.
- Chill and let harden.
- Before glazing, let them sit at room temperature for a short time.
- Melt the dark chocolate, let cool, dip the truffles using a fork, and let excess drip off.
- Roll in cocoa powder and shake off excess.
--------------------------------------------------------------------------------------------------
