Ganache Cream for Truffles
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 500 | g | Chocolate , Plain or Couverture |
| 250 | ml | KNORR Meadowland (Whipping Cream) |
| 50 | ml | Alcohol , of your choice; Brandy, Rum, Irish Mist, Kirsch |
| 250 | g | Cocoa powder |
| 250 | g | Chocolate , Finely crushed |
| 250 | g | Nuts , Finely crushed, Toasted |
Preparation
1. Roughly chop the chocolate and place in a dry bowl.
2. Melt the chocolate slowly over a pot of very hot water.
3. Pour the cream into the melted chocolate.
4. Mix until the mixture is thick.
5. Pour the alcohol and continue mixing.
6. Remove from the heat and allow to cool.
7. Shape the mixture into balls of the required size.
8. Place onto a sheet of greaseproof paper and allow to set in the fridge or pipe onto the paper with a medium stary nozzle.
9. Place the required coating onto a baking sheet.
10. Roll the truffles in the coating and place on a wire tray.
11. Serve chilled with coffee.
