Ewald Notter

Cream Truffles

Preparation info
  • Yield:

    87

    Truffles
    • Difficulty

      Easy

Appears in
The Art of the Chocolatier
The Art of the Chocolatier

By Ewald Notter

Published 2011

  • About

Method

  1. In a medium pot, combine the cream and glucose and bring to a boil over medium heat.
  2. Pour the hot cream mixture over the chopped couverture and set aside undisturbed for 1 minute.
  3. Using a spatula, stir in small circles at first, then gradually in wider circles to form a ganache.
  4. Cool the mixture to 90°F/32.2°C. Blend in the butter using an i