This is a wonderfully indulgent treat that is recommended to be consumed with a glass of red wine. Makes 60 small truffles.
For the ganache filling:
- 250 g dark chocolate
- 125 ml double cream
- 50 g unsalted butter
- 1 tbsp liquid glucose
- 1 large sprig of ginger rosemary
- 1 piece of orange peel (optional)
- Pinch sea salt
- 2 tablespoons cocoa powder for the coating
- For the ganache:
- Break up the chocolate and place in a heat proof mixing bowl.
- Put the cream, rosemary, orange (if using), and salt in a heavy based pan and bring to the boil. Turn off heat and let steep for 10 minutes.
- Bring the cream back to the boil.
- Strain the hot liquid over the chocolate to remove the orange peel and rosemary, add the butter and the liquid glucose and gently whisk until smooth and cool.
- Note: If all of the chocolate doesn't melt, place bowl over a double boiler to finish.
- Tip: If the ganache splits add a dash of milk and whisk to reform the emulsion.
- Place in refrigerator to cool until workable.
- Line a baking sheet with parchment paper.
- Scoop out rounds of ganache with a melon baller or teaspoon (or fingers) and place on the baking sheet. If required, place in fridge for about 5 minutes to harden.
- Remove ganache balls and gently roll between your palms to smooth surface and create a nice ball. If they get over warm return back to the fridge for a couple of minutes.
- Once the ganache balls are shaped and cool, gently roll in a large bowl with cocoa powder to coat.
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