These rich dark chocolate truffles enrobed with chocolate and cocoa powder are heaven!
400 grs Callebaut Dark Chocolate 811
175 grs Even Cream 35%
75 grs Milk (full cream)
75 grs unsalted Butter
60 grs Caster Sugar
100 grs Callebaut Dark Chocolate 811
Cacao Barry 100% Cocoa Powder
In a heavy saucepan bring the cream, milk, sugar and butter to a boil.
Once your cream mixture has reached around 80°C pour it into the Callebaut dark chocolate and mix with a hand blender until all the chocolate has melted and the mixture becomes silky and shiny (blend 1-2 minutes).
Allow the chocolate and cream mixture (ganache) to set in a fridge for 1-2 hours or in a cool room for 6-12 hours.
When your ganache has set (soft enough to pipe), pour into a piping bag (use round nozzle) and pipe small balls onto a baking sheet (you need to work quickly so your chocolate balls don't start melting). You can also use a spoon instead of a piping bag for this step.
Add the Callebaut dark chocolate in a bowl and melt in the microwave until it reaches 32-33°C (do not exceed 34°C, you can set your microwave short durations and check).
Using gloves add some of the melted chocolate in your hands and pick up each ball and roll quickly so they are coated in the chocolate. You can also dip the balls in the chocolate with a fork and cover completely.
Roll the coated chocolate truffles immediately in the cocoa powder and serve immediately or refrigerate for later use. If refrigerating allow to come to room tempertaure before serving.