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Author Notes: This recipe is a regular hit at our dinner table. But also one of my favourites. The smooth creaminess of the ganache with the deep chocolate flavour allows you to pair it with a great range of wines. Another reason it is always a hit. This is one of my favourite sensual desserts. —Chrissie
Makes 20 truffles
- 200 grams 70% dark chocolate
- 2/3 cup cream (whipping cream will work)
- 28 grams butter
- Chop the chocolate as fine as you can. (Large chunks take longer to melt.) Set aside in a bowl.
- On very low heat, heat the cream and the butter together. Bring it to ALMOST a boil, but ensure that it does not actually boil.
- Once the chocolate mixture has set, remove. In a small dish place some cocoa powder. Then take a teaspoon, scoop out a small quantity of chocolate and roll into a ball. Then roll in the cocoa powder. Serve immediately or place in refrigerator until ready to serve.
- Variation: I like to use coconut shavings as well as a topping in place of the cocoa powder.