Crunchy Milk Chocolate Truffles
Crunchy Milk Chocolate Truffles
Ingredients
- 12 oz (340 g) milk chocolate, chopped
- ¾ cup (180 ml) 35% cream
- 2 tbsp unsalted butter
- 9 oz (250 g) milk chocolate, melted and cooled
- 1 cup (30 g) cornflake cereal (Corn Flakes-style), crumbled
- ⅓ cup (35 g) cocoa powder
Instructions
- Place the chopped chocolate in a bowl.
- In a small pot, bring the cream to a boil. Pour the hot cream over the chocolate. Let melt for 1 minute without stirring. Whisk until the ganache is smooth. Stir in the butter until combined. Cover and refrigerate for 2 hours or until the ganache is firm but still spreadable.
- Line a baking sheet with a silicone mat or parchment paper.
- Using a 1-tbsp (15 ml) ice cream scoop, shape the ganache into balls. Finish rolling them quickly with your hands. Place on the baking sheet. Freeze for 30 minutes.
Crunchy Milk Chocolate Truffles