Name: Truffles with Batida de Côco ganache
Total time: 3 h
Cuisine: Belgian
Ingredients: 1 box hollow truffle shells (dark spherical truffle shells); 180 g cream; 20 g milk; 300 g chocolate (dark / melted / not tempered); 50 g Batida de Côco; 20 g desiccated coconut (toasted); 300 g chocolate (dark / tempered); 50 g desiccated coconut (toasted)

Equipment

Method

Get cooking

Ganache

Melt the dark chocolate.
Bring the cream and milk to the boil.
Pour this mixture over the melted dark chocolate and blend until smooth.
Add the desiccated coconut.
Let the mixture cool a little. Only then add the Batida de Côco.
Put the ganache in a piping bag. Make sure it is below 30°C or the hollow truffle shells will melt.
Remove the upper cover from the truffle shells and keep it for later. Leave the shells in the plastic. Fill the truffle shells with ganache.
Chill in the fridge for 10–15 minutes until the ganache has set.
Time range: choose the first timer to check progress or the last for the end of the stated time.

Sealing

Put some tempered dark chocolate into the other half of the plastic casing and place it on top of the other half. Press gently until everything seals well.
Put in the fridge for about 10 minutes.

Finishing

Unmould the truffles.
Dip the truffles in tempered dark chocolate and roll in the desiccated coconut.
Leave the truffles to cool and harden.

Background

Source and inspiration – CVO Gent – Simple Chocolate course Recipes with truffles See our truffle recipes here [wpupg-grid id="truffels"]