Page 608 - YC Cooking School

1. In a medium-sized saucepan bring the cream and the glucose syrup to a full boil.

2. Place the chopped chocolate into a medium-sized mixing bowl and pour the hot
cream over it.
3. With a spatula stir until a smooth and shiny ganache is formed.
4. Pour the ganache into a shallow container and place a layer of cling film over the top,
making sure that it touches the ganache surface. Note: This prevents a skin from
forming while it sets.
5. Allow the ganache to sit at room temperature until it reaches a soft, butter-like
consistency.

6. Once set, mix and agitate the ganache slightly so that you can turn it into a shapeable
truffle.
7. Pipe or spoon the ganache into truffle-shaped portions and then allow to set for a
further 30 minutes.
8. Once set, roll or squash the truffles between your fingers giving them a rustic, uneven
appeal.
9. Melt and temper LINDT SWISS CLASSIC Dark chocolate, then coat the truffles twice
allowing them to set in between. Note: It’s also acceptable to coat the truffles with just
one layer of chocolate.
10. Drop the wet truffles into your topping of choice. This could be anything from shavings

of tempered and hardened chocolate to cocoa powder or crushed cookies.

Learn to cook online at learn.yuppiechef.com

2/2