Chocolate Truffles from Cooking at the Merchant House by Shaun Hill
The mixture for chocolate truffles is called ganache. It’s also used in small quantities as a filling for cake and biscuits (cookies) and can be flavoured with
Ingredients
- 200ml (7fl oz/¾ cup) double (heavy) cream
- 300g (10½ oz/1¼ cups) unsalted butter, softened
- 50ml (2fl oz/½ cup) rum
- 250g (9 oz) dark chocolate couverture
- 300g (10½ oz/2½ cups) cocoa powder
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