Ingredients
Truffles
dried cherries
25g
0.88oz
1.68tbsp
cognac #1
20g
0.68fl oz
chocolate 54%
100g
3.50oz
0.40cup
6.70tbsp
glucose syrup
15g
0.53oz
1tbsp
whipping cream
100g
3.38fl oz
butter
20g
0.70oz
1.34tbsp
cognac #2
10g
0.34fl oz
chocolate 54% for glazing
45g
1.58oz
3tbsp
freeze-dried cherry for sprinkling
cocoa powder for sprinkling
Method
- Pre-soak the dried cherries in cognac overnight.
- Combine the cream with glucose syrup, bring to a boil; add chocolate, knead until emulsified. Then add butter, and finally alcohol. Whisk well. Leave the mass for crystallization overnight at 29F (15C), covered with a film "in contact".
- Dry the pre-soaked berries.
- Using a teaspoon, make chocolate balls. Put a cherry in the center of each truffle.
- Cover each truffle with melted chocolate and roll in cocoa powder and freeze-dried berries (optionally).
