Ingredients
Dried Mahua Flowers (25g)
Pure Cocoa Butter (10g)
70% Dark chocolate couverture (220g)
Coconut Cream (120ml)
50% Dark chocolate couverture (120g)
Sea salt (2 teaspoons)
Coconut Oil (10g for ganache, 1⁄4 tsp. for shell)
Notes
- For the dried mahua flowers: first, soak in hot water until
bloated, drained, squeezed, and pureed until smooth and
thick. - For the 50% dark chocolate couverture: chop 100g for
melting, 20g for tempering.
Directions
- Make the chocolate ganache: on a double boiler, melt the 70% chocolate with coconut cream, the 10g coconut oil, and whisk until completely smooth and glossy. Remove from heat and set aside.
- Make the mahua ganache: on a double boiler, melt the mahua puree with the cocoa butter. Whisk until smooth and glossy. Remove from heat and set aside.
- Place a sheet of cling film on the surface of each ganache (while hot) so that they don’t form a skin, and there are no air bubbles. Set in the fridge overnight.
- Roll the truffles: line two plates or small trays with parchment paper. portion the chocolate ganache into 2” diameter balls, and roll gently between palms until smooth. Repeat the same with the mahua ganache, but size them at about 3⁄4”.
- Freeze the mahua ganache balls and refrigerate the chocolate ganache balls, at least 4-6 hours.
- Remove the chocolate ganache balls from the fridge. Working with one ball at a time, place the ball in your cupped palm, and make a deep dent with the thumb of your free hand. Be careful not to puncture all the way through. Place a ball of frozen mahua ganache in the centre and close the chocolate ganache around it carefully, rolling very gently between your palms to smoothen. Repeat with all the balls, and return them to the freezer to set, at least 2 hours.
- To finish the truffles, set a 2-inch semi-circle silicone mould on a flat tray. In a double boiler, melt the 100g of 55% chocolate with the 1⁄4 tsp. coconut oil. Stir with a spatula until completely smooth, switch off the flame, remove from heat, add the remaining 20g chopped chocolate, and stir until completely dissolved. Return the pot of melted chocolate
to the top of the double boiler, but do not turn on the flame. - Using a tablespoon, drop a set truffle into the melted chocolate and gently rotate until evenly covered. Remove it and place carefully into one of the mould shells. Sprinkle with a couple pinches of sea salt. Repeat individually with each truffle, working quickly while the melted chocolate is still hot.
- Place the tray with the mould in the fridge until the truffles have set completely. Gently remove the truffles from the mould and store chilled in an airtight box.
