INGREDIENTS
125g dark chocolate (70%), finely chopped
60g double cream
60g unsalted butter, diced
¼ tsp vanilla (optional)
25ml Cointreau (optional)
1 cup cocoa powder, to roll
METHOD
- Place a small saucepan on medium heat, induction setting 5 and add the cream.
- Slowly warm the cream and then turn the temperature to low heat, induction setting 1.
- Add the chocolate and stir into the cream.
- Add the butter, stirring slowly until completely melted.
- Once the mixture has melted and is smooth and glossy, add the vanilla and alcohol and mix through.
- Place into a bowl, cover and store in the refrigerator for 2 hours to set.
- Remove from the refrigerator and stir quickly while the ganache is still soft and pliable.
- Using a teaspoon, transfer 15-18g balls of ganache onto a baking paper lined tray.
- Place the unformed balls of ganache into the refrigerator for another 15 minutes to set prior to rolling.
- Place the cocoa powder in a shallow bowl ready for rolling.
- Remove the mixture from the refrigerator and lightly dust cocoa onto your hands, this will stop the mixture from sticking to your hands.
- Quickly roll each ball, the warmth of your hands will start to melt the ganache, so you need to work quickly to roll each of the balls into shape.
- Once formed into balls, roll in the cocoa to dust. Store in refrigerator.
To serve
- Pour chocolate sprinkles into a small bowl and delicately place the truffles in the bowl.
APPLIANCE / FUNCTION
Michael Meredith
Michael Meredith is one of New Zealand’s most creative chefs, and owner of elite-degustation restaurant Merediths. Michael, who is Samoan born, has earned his stellar reputation following the award of a scholarship to the Culinary Institute of America-spending time in New York, Melbourne, Sydney and Auckland’s best and ultimately by opening his own restaurant Merediths in 2007. A slew of awards for the sophisticated and intimate Mt Eden restaurant followed including the 2008 Metro Best New Restaurant Award and 2009 Metro Audi Restaurant “Supreme Winner” Award, 2011 Cuisine NZ Restaurant of the Year Award, Outstanding Chef of the Year Awards
