Chocolate truffles

Recipe from: 08 February 2011

Ingredients 4
Servings 0
Minutes 0 mins
  • 500
    dark chocolate
  • 250
    fresh heavy cream
  • maraschino cherries
  • cocoa powder


0 mins
A good rule of thumb for ganache is to use two parts chocolate to one part heavy cream.
Scald the cream by bringing to boiling point and then remove from heat.
Pour the cream over the chocolate, stirring until everything is mixed together.
Add flavouring if you wish, you can't go wrong with liqueur.
Alternatively you can steep a flavourful tea or lavender in the cream during the heating process.
Roll the chocolate ganache into balls around the maraschino cherries.
Dust with cocoa powder.

Recipe courtesy of Chris van Tonder, Executive Chef, House of Bonne Cuisine on behalf of Compass Group Southern Africa.



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