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ingredient
- 250 mL (1 cup) 35% cream
- Your choice of :
- - 75 mL (1⁄3 cup) infused espresso coffee
- - 5 mL (1 tsp.) fresh ginger, grated
- - 2 mL (½ tsp.) cayenne powder
- 250 g (8 oz.) semi-sweet chocolate
- 75 mL (1⁄3 cup) butter at room temperature
Preparation
- Heat cream and selected flavour ingredient (coffee, ginger or cayenne powder) in a double boiler.
- Incorporate chocolate.
- Add butter in pieces and mix thoroughly. Cover and refrigerate for about 2 hours or until consistent enough to shape into truffles. Make small balls and place in freezer for 15 minutes.
- Shape into truffles and place in freezer for 30 minutes. Roll between your palms to make truffles as uniform as possible. Roll in cocoa powder
Cook commentary
Serves : 30 truffes
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