Welcome back my Franchizz!
Today we are making an easy treat, only 3 ingredients! This dessert comes from Savoie, France and more particularly from Chambéry.
This city in the centre east of France has created this delicate ball of chocolate ganache coated in cacao powder. It goes well on it’s own or with a coffee.
You can actually coat them in anything you want, I did crushed pecan and feuilletine as well as cacao.
Ok as always too much talking not enough cooking. So let’s go, shall we?
Makes 12 Truffles
Truffle
2 oz (113gr) 70% dark chocolate
1/3 (80ml) Heavy cream
1 tbsp (17gr) Unsalted butter
1/8 cup Cacao powder
1/8 cup Crushed pecans
1/8 cup Feuilletine
- Place the chocolate, vanilla and cream in a stainless-steel bowl and place it in a double boiler.
- Melt while stirring occasionally until smooth.
- Off the heat, add the butter and stir it in.
- Place a piece of plastic wrap directly on the surface (to avoid condensation) and refrigerate for 1 hour.
- Scoop the set truffle mixture into 2 teaspoon-sized mounds or 16 gr. Roll each into balls.
- Roll each into toppings.
- Cover tightly and store truffles at room temperature for 3-4 days or in the refrigerator for up to 2 weeks.
- Bon Appétit! Truffles taste best at room temperature!
