Name: Cream Truffles
Yield: Yield: 87 Truffles

In a medium pot, combine the cream and glucose and bring to a boil over medium heat.

Pour the hot cream mixture over the chopped couverture and set aside undisturbed for 1 minute.

Using a spatula, stir in small circles at first, then gradually in wider circles to form a ganache.

Cool the mixture to 90°F/32.2°C. Blend in the butter using an i

Cream Truffles

Method