House Dark Truffle

• 1 quantity Basic Ganache, made with half fine dark (bittersweet) chocolate with 70% cocoa solids and half with 65% cocoa solids
• 500

1 Line a baking tray (sheet) with silicone (baking) paper. Spoon the basic ganache into a piping (pastry) bag fitted with a plain 15mm (¾ inch) nozzle (tip) and pipe finger-width rows onto the prepared tray (sheet). Leave to set, uncovered, overnight in a cool, dry area.

2 Use a warm, dry knife to cut the rows of ganache into 3.5cm (1½ inch) long oblongs.

3 Using a dipping fork,