Hand Rolled Truffle Recipe

Makes about 50-70 bonbons
Kitchen tools: Heatproof bowl, sharp knife, spatula, immersion blender

Ingredients

1.5 cups Valrhona Manjari (64%) callets
1 cup whipping cream
2 tablespoons light corn syrup
2 tablespoons unsalted butter (room temperature)
Also: Valrhona cocoa powder / sprinkles / (toasted) shredded coconut / cocoa nibs / chopped nuts etc.

Preparation

  1. Finely chop Manjari Callets, add to a heatproof bowl
  2. Add cream and corn syrup to a pot and bring to 80°C (175°F), then pour mixture over the finely chopped chocolate. Let sit for 1 minute 
  3. Using a spatula, stir cream and chocolate together using small circles; starting in the centre and working your way to the outside until it is all mixed
  4. Add butter immediately and use immersion blender to fully mix
  5. Let the mixture cool to 25°C and use the immersion blender once again to obtain a nice, smooth emulsion
  6. Place bowl in the fridge to cool until firm (appox. 45 mins)
  7. Once firm, scoop chocolate out 1 tablespoon at a time and roll into a ball
  8. Finish by rolling truffle in cocoa powder, sprinkles, (toasted) shredded coconut, cocoa nibs, chopped nuts, etc.