Bulk Milk Chocolate Truffle Recipe

Ingredients

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Bulk Milk Chocolate:

1350g

Heavy Cream:

675g

Glucose Syrup:

40g

Brown Cocoa Powder:

As needed

Directions

  1. Add glucose syrup and heavy cream to a pot and heat on high while mixing. Once the mixture begins to boil while consistently stirring, reduce to a simmer around 185°F.
  2. Remove from heat and let it sit for approximately 1 minute.
  3. Add bulk milk chocolate to blender or processor and pour warm mixture over the chocolate. Blend until emulsified.
  4. Roll ganache into round truffle balls.
  5. Place truffle balls onto a pan and allow to set.
  6. Cover with plastic wrap and place in freezer over night.
  7. Remove truffles on the next day and leave at room temperature.
  8. When room temperature is achieved, dip in bulk milk chocolate and lightly dust with brown cocoa powder; enjoy!