This is another version of the basic ganache truffle recipe from Robert Linxe, legendary chocolatier at La Maison du Chocolat.
- 300ml whipping (single) cream
- 250g Valrhona Caraque
- 250g Valrhona Extra Bitter
- Extra chocolate to enrobe
- Cocoa powder to dust
You can use the same method as for the Rococo truffle here, dipping them in chocolate then cocoa to coat.
Stay tuned for proper enrobing instructions next time!