Chocolate truffle with hazelnut heart

CHOCOLATE TRUFFLE WITH HAZELNUT HEART

Output: 40 - Preparation time: 60 minutes - Cooking time: 3 to 4 minutes

Ingredients

• 350 gr (12 1/2 oz) 35% cream
• 325 gr (11 oz) Cacao Barry Tanzanian chocolate
• 50 gr (1 ¾ oz) butter
• 40 hazelnuts, skin removed
• 250 ml (1 cup) coconut

Preparation

1. Bring the cream to the boil in a saucepan.
2. In the bowl containing the chocolate, using a spatula, gradually incorporate the hot cream, stirring gently.
3. When the mixture reaches around 35°C (95°F), add the butter and blend. Fill a pastry bag and leave to cool.
4. Using the pastry bag, shape the ganache into boudins on a baking sheet and set aside in the fridge.
5. Portion the boudin into small pieces of ganache. On each piece, place a hazelnut and, by hand, roll the ganache around the hazelnut.
6. Then coat each chocolate truffle with coconut.