Emmanuel Stroobant

Chef's Note: A great gift for your loved ones this Valentine.
They can be made in advance and kept in the refrigerator for about a week.

Ingredients

Chocolate
Cream 100g
Dark Chocolate 100g
(Broken into small pieces
e.g. Belgium Callebaut 811 which comprises 56% cocoa powder)

Coating
Mixture of 50g cocoa powder and 50g icing sugar

• Bring the cream to boil. Remove from heat. Add broken chocolate into cream. Stir for 6-7 minutes.
• Place the chocolate in the fridge and cool it down to about 20oC. Stir regularly or every 3-4 minutes. Chocolate should be workable - soft but not too soft.
• Place chocolate in a piping bag and pipe into dollops on a dusted tray with cocoa and icing sugar. If the chocolate hardens, you can use a spoon to scoop it out and roll with your hand.

You can be creative with the flavours of the truffles too. When the cream is boiling, you can add 5-cm shoot of Grand Marnier, Cognac, espresso or some grated orange zest.