Chocolate Truffles

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.