Ingredients
- 250 g ION dark chocolate couverture
- 130 ml heavy cream 36%
- 30 g cow milk butter
- 200 g ION Nucrema spread
- ION cocoa powder for the coating
Method
Chop the dark chocolate couverture into small pieces and place into a bowl.
In a small pot heat the heavy cream along with the butter, until it comes to a boil.
Right after, pour the heavy cream over the dark chocolate couverture and set aside for 1 minute.
Stir with a mariz until it forms into a glossy ganache. Add the praline spread and continue stirring, until the ingredients are homogenized.
Cover the bowl with a piece of plastic wrap, so that the plastic wrap comes in contact with the ganache. Refrigerate for at least 2 hours.
When the ganache is cool enough, scoop out small quantities of the ganache with a spoon and form into small balls. Roll the balls in cocoa powder and keep them in the refrigerator.
