RECIPE:
BARofChoc Post-its ‘Chocolate Truffles’ by Manisha Shah
Preparation time:
1 hour 30 minutes
Serves:
10-12
Ingredients:
Bean2BAR 50% Dark Chocolate - 250 g
Fresh cream - 100 g/ ½ cup
Roasted and finely chopped Almonds - 38 g/ 1/4 cup
Roasted and finely chopped Pistachios - 38 g/ 1/4 cup
Multi-coloured sprinkles - 38 g/ 1/4 cup
Directions:
2. Pour cream into a separate bowl and heat it on medium flame. The moment it starts bubbling from the sides of the pan and is about to reach the boiling stage, pour it immediately over the chocolate evenly.
3. Do not disturb this bowl for 5 minutes. Later, mix this with a spatula.
4. Cover the bowl with a cling wrap to avoid forming a film on top and keep it at room temperature till the ganache completely cools down.
5. Once the ganache cools down, refrigerate till it is firm enough to be rolled into truffle balls.
6. Use a scoop or round measuring spoon for same-size truffle balls. Scoop out the ganache with a spoon and keep it on butter/parchment paper. In between, if the ganache is becoming soft, again pop it back into the fridge for a while.
7. Once the truffle balls are ready, roll a few of them in chopped roasted almonds, roasted Pistachios and sprinkles.