Pastry Chef Adrianna Robles of Isabelle Et Vincent in Fairfield shows Tina Redwine how to make classic French pastries and desserts. 

Traditional Dark Chocolate Truffles     

250g Dark Chocolate

250g Heavy Cream

Cocoa Powder (for dusting)

Place the chocolate in a bowl. Boil the cream in a pot.

Pour the boiling cream over the chocolate and mix with an emersion blender until fully combined. This is now a ganache.

Let the ganache sit over night at room temperature in the bowl.

Using a cookie scoop, scoop the ganache into balls. Roll the ganache in between your hands if you desire a rounder shape.

Drop the ganache into cocoa powder and roll it around until it is fully covered.

Place the newly made truffles into mini cupcake liners for a nice presentation.

If store in an air tight container in the refrigerator, the truffle can last up to two weeks.

 

 

Pastry Chef Adrianna Robles

Isabelle Et Vincent