Ingredients
- 350 g 55%-57% bitter chocolate
- 300 ml whipping cream 35% fat
- 30 g honey
- 25 ml brandy
- 150 g icing sugar
- 150 g cocoa powder
Method
Heat over a bain-marie the chocolate, along with the whipping cream and honey, and stir with a mariz, until it turns into a glossy ganache. Heat the brandy slightly, pour it into the ganache and stir until it forms into a homogeneous mixture.
Line a pyrex with a sheet of parchment paper and pour in the ganache. Cover the pyrex with a piece of plastic wrap, in a way that the plastic wrap comes in contact with the ganache. Refrigerate, until completely cool.
Sift the cocoa powder and the icing sugar into a bowl, and stir well using a hand whisk.
Take the ganache out of the fridge and place it onto a cutting board. Cut it with a very sharp knife into truffle cubes and immediately after, roll them in cocoa powder. Afterward, lightly dust them off with your hands and place them into a dish of your preference.
Store the truffles in a sealed bowl in the fridge, so that the truffles do not get moistened.
