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Truffle chocolate ｜ MINOSUKE SWEETS's recipe transcription

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MINOSUKE SWEETS

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Ingredients

Sweet chocolate : 200g
Fresh cream (preferably 35%) : 170g
Grand Marnier : 20g
Sweet chocolate (for finishing) : About 30g
cocoa : Appropriate amount
icing sugar : Appropriate amount

Time required

50minutes

Procedure

1) Melt half the chocolate 00:22
Half melt the sweet chocolate in a hot water bath at 70 ℃.
2) Make ganache 00:36
Add the boiled cream to 1.
Wait for about 1 minute and mix from the center. Emulsify.
Add Grand Marnier and mix.
3) Refrigerate 02:21
Refrigerate for about 1 hour.
Cool until the ganache becomes a paste.
4) Squeeze out round and cool 02:32
Mix again to even out the firmness before placing in a piping bag.
Squeeze into a container with a wrap so that it becomes a circle with a diameter of 3 cm and a height of about 2 cm.
Refrigerate for about 1 hour to make it easier to roll.
5) Mold and finish 04:20
Roll it nicely and shape it, put chocolate on the surface, sprinkle with cocoa and powdered sugar.

Point

・ If you do not add Grand Marnier, increase the amount of fresh cream by that amount.
・ The time it takes for the ganache paste to harden varies depending on the condition of the refrigerator, so it is advisable to check that it has become a paste before starting the next work.
・ By coating the ganache with chocolate, it will be finished as a high-quality sweet.
・ Can be made without an oven or special tools.