Chocolate truffles | Valrhona Chocolate
As soon as the ganache has the right texture, use a piping bag and a 12mm smooth round nozzle to pipe out truffles onto a tray lined with baking paper. Le
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.valrhona.com.
Ingredients
- 200g Heavy cream 36%
- 40g Acacia honey
- 225g GUANAJA 70% or 235g CARAÏBE 66% or 250g ÉQUATORIALE NOIRE 55%
- 50g Butter
- COCOA POWDER
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