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Image / Editorial

Clement Pavie’s Chocolate Truffles


By Laura Chabal
23rd Dec 2015
Clement Pavie’s Chocolate Truffles

These heavenly chocolate truffles are made of true goodness and are guaranteed to make your Christmas a little more delicious. Clement Pavie Head Chef at the Musgrave MarketPlace shares his unbeatable recipe.

A simple recipe that will always impress guests, chocolate truffles will have everyone truly delighted.

Ingredients
Makes 30-40 chocolate truffles

Basic truffle ingredients:
? 250 gr of Callebault dark Chocolate 53%
? 220 ml of cream

Optional base flavourings:
? Jameson whisky 1 to 2 tablespoon
? Captain Morgan 1 to 2 tablespoon
? Almond extract 1 teaspoon

Truffle coatings:
? Callebault Cocoa Powder

Method

? In a small, heavy saucepan bring the cream to a simmer.
? Place the chocolate in a separate bowl. Pour the cream over the chocolate and stir until smooth. (This chocolate base is called ganache.)
? Allow to cool and add the flavour of your choice.
? Place in the refrigerator for two hours.
? Remove and with a teaspoon roll out balls of the ganache.
? Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight.
? Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.