Ganache recipe

Mark-Truffles-Recipe-7

Ingredients:

200 grams 70% dark chocolate

240 grams Double cream

80 grams butter

20 grams caster sugar

Zest of 3 oranges

Pinch of Maldon sea salt


Method:

Mark-Truffles-Recipe-5

  • Put the orange zest and sugar into the cream, heat slightly, place aside for an hour or two
  • Break the chocolate into small pieces, place in a medium bowl and have a sieve beside it
  • Cut the butter into small cubes and let soften
  • Bring cream mixture to the boil, stirring occasionally, then pour through the sieve into the bowl of chocolate. Let stand for 1 minute
  • Using a spatula, slowly mix the chocolate and cream together from the middle until fully incorporated
  • Fold in the cubed butter until incorporated
  • Add a pinch of sea salt, let the ganache cool to room temperature, then cling film and place in the fridge overnight
  • If you have a melon baller, scoop out pieces the size of a marble, then quickly shape them into balls by rolling them between your hands

 

Melted chocolate:

Mark-Truffles-Recipe-6

  • Melt around 100 grams of dark chocolate in a bain marie or microwave. If using a microwave, make sure to stir the chocolate regularly to ensure it doesn’t burn
  • Put the truffles on a fork and dip into the melted chocolate. Shake off any excess chocolate

 

Truffle coating:

Mark-Truffles-Recipe-3

  • Put the cocoa powder, black cocoa powder, and malt powder into separate bowls. You only need around 50 grams of each powder
  • Put the chocolate coated truffles into the cocoa powder, toss it around, use your hand to make sure it’s fully covered in powder. Shake off any excess powder
  • Try use one hand specifically for this step, it will make things easier
  • Repeat this step, coating the truffles in the different powders. Then eat them!

 

Note:

You can infuse the cream with all sorts of flavours, lemon zest and thyme would be great, coffee beans (ground coffee doesn’t work so good), or add a shot of espresso or liquor (whiskey, grand marnier) when you add in the sea salt.

A little bit lost? Mark show you how to do it in Video!

 Photos by Manon Gustave
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