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.
Ingredients425g heavy (double) cream 400g milk 90g sugar 180g egg yolks 3 sheets silver gelatin 6g black truffle oil 3g salt |
MethodSoak 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
