Makes about 20 truffles
100g Milk Chocolate
125g Bittersweet Chocolate
120g Whipping Cream
100g Butter at room temperature
300g Bittersweet tempered Chocolate
200g Confectioner’s Sugar
Put the cream in a saucepan and bring it just to the boil. Take it off the heat and add gently to the finely chopped mixed bittersweet and milk chocolate.
Mix continuously to form an emulsion.
Beat the butter until creamy and mix it into ganache until fully incorporated.
Cover the ganache with plastic wrap and leave until set in a cool area.
To make truffles use a small ice cream scoop ( or a teaspoon ) and scoop out equal sized balls of ganache and place them on a baking sheet. You can also pipe the ganache onto baking sheet
Temper the bittersweet chocolate. See my guide how to do it here.
Place confectioners’ sugar in a shallow bowl. Dip truffles in the melted chocolate or roll in chocolate between your palms.
Finally roll your truffles in the confectioners’ sugar so that they’re completely covered.