Ingredients
- 1/4 cup heavy cream
- 5 oz Lindt Bittersweet Chocolate, chopped
- 1 tbsp butter, softened
Directions
Heat the cream until it just comes to a boil. Add the chocolate and remove the saucepan from the heat. Whisk the mixture until the chocolate is completely melted. Stir in the butter until the ganache is smooth. Put the ganache in a bowl and cover with plastic wrap, making contact with the entire surface of the ganache. Refrigerate overnight.
To form the truffles, use a melon baller. Then, roll the ganache in a ball and place on parchment paper. Roll finished truffles in unsweetened cocoa powder, chopped hazelnuts or coconut shavings.
Recipe courtesy of City's Best and chef Sarah Magoon, of Steak954 at the W Fort Lauderdale
