Ingredients
- 375 gr. Classic couverture ION
- 200 ml Full fat heavy cream
- 50 gr. Cocoa powder ION
Method
In a bain-marie, place the couverture and heavy cream, and stir with a spatula until a
glossy ganache forms.
Remove from heat and cover the bowl with plastic wrap, ensuring it touches the
surface of the ganache.
Refrigerate for at least 3 hours.
Once the ganache has chilled, form small balls and roll them in cocoa powder.
Store the truffles in the refrigerator.
