Dark Truffles with Nougat
Ricardo’s recipe: Dark Truffles with Nougat
Ingredients
- 8 oz (225 g) dark chocolate, finely chopped
- 1/2 cup (125 ml) 35% cream
- 3 tablespoons (45 ml) honey
- 1/4 teaspoon (1 ml) almond extract
- 3 tablespoons (45 ml) unsalted butter, softened
- 1/2 cup (125 ml) hard nougat finely chopped in a food processor (about 75 g)
- 4 oz (115 g) dark chocolate, chopped
- 3/4 cup (180 ml) ground almonds, toasted
Instructions
- Place the chocolate in a bowl. Set aside.
- In a saucepan, bring the cream and honey to a boil. Remove from the heat and add the almond extract. Pour over the chocolate. Allow to melt for 1 minute, without stirring.
- With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth. Add the nougat.
- Transfer to a 20-cm (8-inch) square dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but still malleable.
- Line a baking sheet with parchment paper.
- With a spoon, use 15 ml (1 tablespoon) of ganache for each truffle and shape into a ball in the palm of your hands. Place on the baking sheet and refrigerate for about 15 minutes.
Ricardo’s recipe: Dark Truffles with Nougat