Recipe: Callebaut Chocolate Truffles

INGREDIENTS

• 430ml Riverina Fresh Thickened Cream
• 600g Dark Callebaut Chocolate, grated or finely chopped
• Dutch Cocoa, for dusting

METHOD

1. Place the cream in a small saucepan over medium heat. Cook, stirring occasionally, until hot but not boiling.
2. Place the chocolate in a large bowl and add the cream, stirring once to remove any chocolate from the base of the bowl. Allow to stand for 2 minutes.
3. Stir the ganache gently until just combined.
4. Refrigerate the ganache for 3 hours or until completely set.
5. Roll heaped teaspoons of the ganache into balls and place on a tray and dust with cocoa to coat.
6. Store truffles in the refrigerator and remove 5 minutes before serving.

Makes 45