|470 g||cream — 35% fat|
|550 g||811 Callebaut Milk Chocolate|
Bring the cream and glucose to a boil.
Pour over the chocolate and mix till emulsified.
Cool to 29°C and pipe in truffle shell. If you don’t have a truffle shell on hand, pour into a flat dish and leave to set in the fridge. Once set, portion into small balls and roll to shape.
Coat and roll in chocolate shavings or cocoa powder.