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Black Garlic Chocolate Truffles
220g of bittersweet or dark chocolate (high quality, 60% cacao or higher), well chopped into small pieces.
110ml of heavy whipping cream
4–5 black garlic cloves
black garlic chocolate truffles’ coating
Finely chopped nuts
Finely chopped almonds
In a small saucepan, bring cream to a simmer. (stir and scrape down the sides with a spatula every few minutes). Add mashed black garlic cloves and whisk gently on a very low heat until garlic almost completely dissolves in cream.
Place the chocolate in a separate bowl. Little by little pour the black garlic cream mixture over the chocolate and stir until smooth.
Allow to cool, then refrigerate for two hours.
Use a teaspoon to roll out balls of the ganache. Roll in your hands quickly and place on a baking sheet lined with parchment paper.
Place the shaped truffles in the refrigerator overnight. The following day roll in the coating of your choice.
Store refrigerated and consume within a week.