Page 610 - YC Cooking School

What to do:

1. In a medium-sized saucepan bring the cream, glucose syrup and milk to the boil.
Remove from the heat and set aside.
2. In a separate saucepan, on a medium to low heat, sprinkle in the sugar a little at a
time. The sugar will start to melt and form a liquid caramel. Keep a close eye on it,
gently swirling it around in the saucepan from time to time. Note: It’s important not to
stir the caramel as this will cause it to clump up and form sugar crystals. Remove from
the heat when it has turned a deep golden caramel colour.
3. Place the caramel back on a very low heat, add the cream mixture slowly in stages and
allow the caramel to reduce as the cream is added.
4. Remove the caramel cream from the heat and allow it to cool slightly to 85°C.

5. Pour over the chopped or broken chocolate.
6. From the centre, using a spatula, mix to form a core until all the cream is incorporated
into the chocolate and you have a smooth, thick fudge-like texture.
7. Pour the mixture into a shallow tray to cool. Cover the tray with cling film making sure
that it touches the surface of the ganache. Note: This will prevent a skin from forming
as it sets.
8. Allow the ganache to sit at room temperature until it reaches a soft but firm

consistency.
9. Mix and agitate the ganache slightly with a spatula, then pipe or spoon into a shape,
allowing a further 30 minutes to set and dry.
10. Melt and temper dark chocolate and coat the truffles twice thinly.
11. On the second coating, drop them into flaked chocolate or another topping of your
choice.

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