Ingredients: For the Trufflies (called “Ganache”): - 300g/10.8oz Chocolate Drops or 6 The Tea Room Chocolate Bars - 120g/4.2oz Heavy Whipping Cream - 38g/1.3oz Sweet Butter For Dusting: - Chamomile or Chai Trufflies: Use sieved powder sugar - Milk Trufflies: Use ˝ powder sugar, ˝ chocolate powder, mix well then sieve - For 58% Dark Trufflies: Use ˝ powder sugar, ˝ cocoa powder, mix well then sieve - For 72% Extra Dark “Mate & Nibs” Trufflies: Use sieved cocoa powder only Utensils required: - Small Sauce Pan - Small Whisk - Stainless Steel Bowl - Spatula - Piping Bag - Small Sieve - Knife - Grease Proof or Baking Paper Instructions: - If you use chocolate bars instead of drops, break them into about 1"x1" pieces, put in stainless bowl - Put cream into sauce pan and bring to a boil - When slightly boiling, add butter, whisk briskly until all butter is melted, keep on whisking for about 2 minutes - Add cream/butter mixture to the broken chocolate pieces - Mix mass with spatula until well blended et voila, your ganache is almost ready for piping - Put ganache in fridge until it starts to firm up, check every 10 minutes or and move mass with spatula - Once the ganache is firm enough to pipe (not too liquid), put ganache with spatula in piping bag, cut the end to make about a ˝ inch whole, pipe ganache on grease proof paper in straight line - Let ganache “stripes” rest for about 2 hours at room temperature, then cut into ˝ to 1 inch pieces - Make a round ball by pushing the piece between index finger and thumb - Put pieces in powder sugar mixture or cocoa and coat. Your trufflies are now ready to be enjoyed If not consumed immediately, they can be put in an air-tight container in the fridge for up to a week. It is not recommended to use a mixer instead of a whisk A video will soon be posted on YouTube