BY STÉPHANE GLACIER, M.O.F. PÂTISSIER
Makes around 100 truffles.
CHEF'S TIP: The truffles are rolled in fine chocolate shavings for texture, but of course they can also be rolled in cocoa.
INGREDIENTS:
350 g 35% fat liquid cream
130 g butter
1 vanilla pod
80 g invert sugar
500 g 66% dark chocolate couverture
70% dark chocolate couverture as required
Chocolate shavings as required
METHOD:
Bring the cream to the boil with the butter, split vanilla pod and invert sugar.
Cover and leave to infuse for 1 hour. Pass through a sieve over the chopped chocolate couverture (66%).
Mix until smooth and glossy.
Cover with cling film.
Leave to cool until the ganache can be piped using a pastry bag fitted with a nozzle.
Pipe 3 cm-diameter balls on the baking paper.
Leave to set for 12 hours. Then form into balls.
Coat truffles once with dark chocolate. Leave to set. Coat a second time, then roll in dark chocolate shavings.