Lindt Chocolate Truffles décadent d’or

A decadent chocolate truffle is something that truly highlights the pure, rich flavour of amazing chocolate. A classic with a gold finish.

Tip: You can also roll the truffles in grated chocolate, cocoa powder or finish them with the traditional spiky finish by rolling them on a cooling rack.

Easy
20 people

Ingredients

  • For the Ganache
  • 100g Pure cream 35% fat
  • 15g Glucose syrup
  • 200g Lindt Couverture Dark
  • 6g Butter of ghee
  • 8ml Cognac or your favourite liquor
  • Extra
  • Lindt Couverture Dark, tempered
  • Spread some thinly onto baking paper and once set paint with little gold dust. Some more for dipping

Method

Step 1.

For the Ganache combine the cream and glucose in a saucepan and bring to the boil. Pour over the chocolate and allow to sit for 30 seconds. Homogenize with a stick blender until smooth.

Step 2.

Add the ghee And congnac. Continue to mix until incorporated. Cover surface directly with cling film and allow to sit at room temperature overnight

Step 3.

The next day lightly agitate the ganache by stirring it and transferring it to a piping bag with a round nozzle, pipe walnut sized truffles onto a baking paper lined tray. Place in the fridge to set for 30 min.

Step 4.

To finish first prepare the shards by thinly spreading some tempered chocolate onto some baking paper. Use the palate knife to put in some texture. Allow to set and lightly dust with some gold dust (from cake decorating shops)

Step 5.

Brake up shards into a bowl. Dip the truffles in some tempered chocolate and roll it through the gold shards

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