Chocolate Ganache:

200g Dark chocolate

100ml Cream, thickened

1. Boil cream
2. Pour over chopped chocolate in a bowl, leave 2 minutes
3. Stir to melt chocolate
4. Strain onto a clean tray – chill to set to piping consistency
5. Spoon into a piping bag with a star nozzle, pipe small rosettes onto silicon paper, chill to set completely

To make chocolate truffles:

Set the ganache in the fridge for longer at step 4.

With clean dry hands, roll teaspoon size balls of ganache

Roll the choc balls through cocoa powder and place on a lined tray.

Put the tray back in the fridge for an hour or two to set properly.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].