BOURBON WHISKEY TRUFFLES

INSTRUCTIONS

• Bring the cream to a boil. Pour ⅓ of the cream over the chopped Grand Cru Dark Baking Chocolate Caraibe 66% 
• With a spatula, mix rapidly to obtain a smooth and glossy texture. Gradually add the remaining cream, making sure to keep the smooth and glossy emulsion.
• Mix until the chocolate is completely emulsified.
• (For a perfect emulsion, see our "What is an Emulsion?" tips)
• Stir in softened butter and mix thoroughly. Then add the Bourbon and stir.
• Leave the ganache to chill until i is set for about 12hrs.

• Put the ganache in a piping bag.
• Pipe small balls on the greaseproof paper. Roll ball between your hands to make a regular shape.
• Roll the truffle in Valrhona Cocoa powder.