Ingredients
- 6 tablespoon packed light muscovado sugar
- 9 ounce 70% dark chocolate, chopped
- 6 tablespoon packed light muscovado sugar
- 9 ounce 70% dark chocolate, chopped
- 1/2 cup alkalized cocoa
- 3 tablespoon light muscovado sugar
Preparation
Baking Directions:
Bring the sugar, cream and salt to a simmer.
Pour over the chocolate in a heatproof bowl and whisk well until emulsified and glossy.
Let the ganache cool, then refrigerate.
When you are ready to roll the truffles, mix the cocoa powder and sugar together well until fully combined.
Now, take a generous amount of the ganache and having dipped your hands into the dry mixture, form your desired sphere — or feel free to give the truffles a rustic shape.
Once shaped, re-roll the truffles through the dry powder to coat them.
Store in an airtight container in the fridge — or even the freezer if you want a constant supply of emergency truffles.
But be sure to let them come to room temperature before eating.
*Added ingredients: Chili, (any) mustard, wasabi, blue cheese, pretzels, toasted cake crumbs, salt and pepper, (any) herbs, spices like cumin, coriander and fennel seeds
