Ingredients
80 grams Chocolate
70 grams Heavy cream
5 grams Honey (or sugar syrup)
2 grams Liquor (as desired)
60 grams Chocolate for coating
1 Cocoa
Method
Sources
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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Field beans — Gujarati undhiyu, papdi nu shaak, Indian regional
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Aromatic finishing oil — pasta, risotto, eggs
Concentrated black truffle — stir into pasta, risotto, eggs
Black truffle-infused sea salt — instant truffle flavor on eggs, pasta
Adjustable stand — hold cookbook or tablet at eye level while cooking
Field beans — Gujarati undhiyu, papdi nu shaak, Indian regional
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Add the 80 g of chocolate to a bowl. If using a chocolate bar, break it up so that it melts easily. Add heavy cream and honey to a small pot and heat to just before boiling. Add the mixture to a bowl with the chocolate, wait 30 seconds, then mix together gently with a whisk. Add liquor if you like, and mix together. Submerge the bowl in cold water and mix using a rubber spatula. Cool until it becomes thick and creamy. Put into a pastry bag with a round nozzle and cool in the refrigerator for 15 to 30 minutes. Cool to a stiffness that makes it easy to squeeze out. Squeeze out into your desired portions. Use your hands to form the shape. Melt the chocolate for coating and coat them truffles in it. Once the coating chocolate has almost dried (about 90%), coat with cocoa powder. If you put the cocoa powder in a container and roll the truffles in it, it'll be easier.