These chocolate truffles are elegant and refined. A delicious caramel becomes associated with chocolate to chocolate that we savor generous at Christmas, but nothing prevents you to do the rest of the year.
- 300 g dark chocolate 64% cocoa
- 180 g caster sugar
- 50 g butter
- 20 cl whole liquid cream
- unsweetened cocoa powder
- Start by melting the chocolate in a bain-marie preferably, or in the microwave gradually at low power (400 W).
- In a saucepan, pour the liquid cream then add the butter cut into pieces. Heat it all up.
- In another larger saucepan, make a caramel with the caster sugar. To do this, start by pouring in a little caster sugar that you let melt and caramelize.
- When this first part is caramelized, add a little caster sugar. Mix with a wooden spatula, then continue the caramelization.
- Repeat this operation several times, until all the caster sugar is melted and caramelized with a nice color.
- Carefully and gradually pour the hot cream over the caramel while mixing. Watch out for projections!
- Lower the intensity of the heating point, and continue until the caramel is completely dissolved in the cream and butter.
- Off the heat, pour the cream over the chocolate and mix to obtain a perfectly smooth ganache. Pour this chocolate ganache in a rectangular dish with baking paper at the bottom.
- Spread the ganache evenly. Place the dish in the refrigerator to allow the ganache to cool.
- After cooling, sprinkle the top with unsweetened cocoa powder then turn the dish upside down on a cutting board to unmold the chocolate ganache.
- Remove the sheet of baking paper. Sprinkle the underside with cocoa powder, then cut with a knife, strips and then squares to make the chocolate truffles.
- It is important to use unsweetened cocoa powder in order to have a balance of flavor with the interior of the chocolate and caramel truffles.
- Sprinkle your hands with cocoa, then gently roll each cut square. Roll each ball obtained in cocoa powder to finish these chocolate truffles.
- Place the chocolate truffles on a presentation plate. Store them in the refrigerator, then take them out for an hour at room temperature before tasting.
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