Dayap Choco Truffles


  • Bring cream and zest to a simmer. No need to strain.
  • Pour over the chocolate, stirring until smooth and well blended
  • Add in, blend butter when mixture is 35°C
  • Pour onto a shallow pan and place a plastic film directly covering its surface
  • Allow to cool in the chiller
  • Pipe blobs of the hardened ganache on a clean tray lined with grease-proof paper
  • Place back in the chiller if needed before rolling ech blob into a rough round ball
  • Coat each thinly with tempered chocolate and roll in Puratos cocoa powder


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