CHOCOLATE TRUFFLES
Makes: 30 truffles
Ingredients
200ml cream
½ tsp NOMU Vanilla Extract
250g NOMU Decadent Hot Chocolate chunks
60g butter, cubed
NOMU Cocoa Powder, for dusting
Directions
Heat the cream and Vanilla Extract to scalding point. Remove from the heat and immediately add the NOMU Decadent Hot Chocolate chunks, stirring well until all the chocolate has melted into the cream. Add the cubed butter and mix until it has all been incorporated and you have a smooth and glossy ganache. Cover and chill in the fridge until set.
Spoon walnut-size portions of ganache and roll lightly between the palms of your hands to form a ball. Toss into a bowl of Cocoa Powder to dust.
Tip: This ganache recipe can also be used to ice cakes and cupcakes. Make sure your cake has cooled completely before drizzling or spreading generously with ganache. Allow to set before serving.
Box these up with some White Chocolate, Masala & Pistachio Truffles or Champagne Truffles to give as a thoughtful gift.
Ingredients
200ml cream
½ tsp NOMU Vanilla Extract
250g NOMU Decadent Hot Chocolate chunks
60g butter, cubed
NOMU Cocoa Powder, for dusting
Directions
Heat the cream and Vanilla Extract to scalding point. Remove from the heat and immediately add the NOMU Decadent Hot Chocolate chunks, stirring well until all the chocolate has melted into the cream. Add the cubed butter and mix until it has all been incorporated and you have a smooth and glossy ganache. Cover and chill in the fridge until set.
Spoon walnut-size portions of ganache and roll lightly between the palms of your hands to form a ball. Toss into a bowl of Cocoa Powder to dust.
Tip: This ganache recipe can also be used to ice cakes and cupcakes. Make sure your cake has cooled completely before drizzling or spreading generously with ganache. Allow to set before serving.
Box these up with some White Chocolate, Masala & Pistachio Truffles or Champagne Truffles to give as a thoughtful gift.
Ingredients
200ml cream
½ tsp NOMU Vanilla Extract
250g NOMU Decadent Hot Chocolate chunks
60g butter, cubed
NOMU Cocoa Powder, for dusting
Directions
Heat the cream and Vanilla Extract to scalding point. Remove from the heat and immediately add the NOMU Decadent Hot Chocolate chunks, stirring well until all the chocolate has melted into the cream. Add the cubed butter and mix until it has all been incorporated and you have a smooth and glossy ganache. Cover and chill in the fridge until set.
Spoon walnut-size portions of ganache and roll lightly between the palms of your hands to form a ball. Toss into a bowl of Cocoa Powder to dust.
Tip: This ganache recipe can also be used to ice cakes and cupcakes. Make sure your cake has cooled completely before drizzling or spreading generously with ganache. Allow to set before serving.
Box these up with some White Chocolate, Masala & Pistachio Truffles or Champagne Truffles to give as a thoughtful gift.
Ingredients
200ml cream
½ tsp NOMU Vanilla Extract
250g NOMU Decadent Hot Chocolate chunks
60g butter, cubed
NOMU Cocoa Powder, for dusting
Directions
Heat the cream and Vanilla Extract to scalding point. Remove from the heat and immediately add the NOMU Decadent Hot Chocolate chunks, stirring well until all the chocolate has melted into the cream. Add the cubed butter and mix until it has all been incorporated and you have a smooth and glossy ganache. Cover and chill in the fridge until set.
Spoon walnut-size portions of ganache and roll lightly between the palms of your hands to form a ball. Toss into a bowl of Cocoa Powder to dust.
Tip: This ganache recipe can also be used to ice cakes and cupcakes. Make sure your cake has cooled completely before drizzling or spreading generously with ganache. Allow to set before serving.
Box these up with some White Chocolate, Masala & Pistachio Truffles or Champagne Truffles to give as a thoughtful gift.
