Ingredients
- 180 g Aiguebelle Dark Chocolate 72%
- 120 g fresh cream
- 15 g butter, soft
- Aiguebelle cocoa powder for decoration
Preparation
- In a saucepan over medium heat, heat the cream.
- In a large bowl, melt the Aiguebelle 72% Dark Chocolate in a bain-marie and set aside for 1 minute.
- Add a third of the preheated hot cream and mix vigorously with a spatula, then the second third and mix. Then the third and mix until you get a smooth and shiny cream.
- Add the butter and mix vigorously until well incorporated.
Tip: if your ganache is not smooth and shiny, add a little crème fraîche and mix in a blender. - Cover the ganache directly with cling film and let cool completely.
- Form balls of ganache by hand then roll them in Cacao Aiguebelle powder.
- Sift to remove excess Cocoa Powder and refrigerate for at least 1 hour before serving.
- In a saucepan over medium heat, heat the cream.
- In a large bowl, melt the Aiguebelle 72% Dark Chocolate in a bain-marie and set aside for 1 minute.
- Add a third of the preheated hot cream and mix vigorously with a spatula, then the second third and mix. Then the third and mix until you get a smooth and shiny cream.
- Add the butter and mix vigorously until well incorporated.
Tip: if your ganache is not smooth and shiny, add a little crème fraîche and mix in a blender. - Cover the ganache directly with cling film and let cool completely.
- Form balls of ganache by hand then roll them in Cacao Aiguebelle powder.
- Sift to remove excess Cocoa Powder and refrigerate for at least 1 hour before serving.
