DARK GANACHE CHOCOLATES
250 g plain (dark) chocolate, 70% cocoa solids
200 g milk chocolate, 30% cocoa solids
200 ml whipping cream
100 g butter
2 tbsp instant espresso powder
For the coating:
200 g milk chocolate, 30% cocoa solids
150 g plain chocolate 70% cocoa solids
To decorate:
80 g confectioners icing sugar
2 tbsp heavy cream
Prep and cook time: 40 min plus at least 1 hour chilling time.
Put cream into a pan and bring to a boil. Break in chocolate and let it melt in the cream. Stir in butter and espresso powder. (ek het coco powder gebruik) Allow to cool slightly, then chill for at least 1 hour.
Using a teaspoon, scoop 40 portions and form into balls. Chill, while you prepare the coating.
For coating, melt chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Set aside and cool slightly, stirring.
Put chocolates into melted chocolate, one at a time, and lift out again with a skewer or chocolate fork. Drain and put on non-stick baking paper to set.
For decoration: mix cream with confectioner’s icing sugar to make a thick frosting and put into a small piping bag. Pipe a swirl on each chocolate and leave to set.
Recipe posted by Ansune Erasmus
Photo: Ansune Erasmus
