The use of both dark and milk chocolate makes these truffles very indulgent and by rolling in the carbon black cocoa powder you create a stunning look.
425g heavy (double) cream
180g egg yolks
3 sheets silver gelatin
6g black truffle oil
Soak the gelatin in cold water.
Heat the cream to make an anglaise with the yolks and sugar.
Pour over the chocolate in three stages, gradually emulsifying the chocolate with the cream.
Add the gelatin, pass through chinois (conical sieve).
Freeze over night.
Roll in the carbon black cocoa powder, brush off excess, while still frozen and allow to defrost in the fridge.
Recipes courtesy of deZaan