Truffes Andoa et citronnelle

Made with Andoa Noire 70% Pure Peru

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona

2 steps

Makes 50 truffles

To be made the day before:

  • Lemongrass - infused cream

To be made on the day:

  • ANDOA NOIRE & lemongrass ganache

Required utensils:

  • Sieve

Recipe Step by Step



Rest time: 2-3 hours

  • 285 g 35% fat liquid whipping cream
  • 4 Lemongrass stalks
Heat the cream then add the 4 finely chopped lemongrass stalks. Stir. Cover the surface with plastic wrap and leave to infuse for approx. 2 hours.


Preparation time: 20 minutes - Leave to sit for: 3 hours

  • 35 g Butter
  • 330 g ANDOA NOIRE 70% chocolate
Strain the lemongrass-infused cream and bring it to the boil. Combine it with the melted ANDOA NOIRE 70% in three stages, mixing all the while with a spatula. Blend using a hand blender until the emulsion is perfect. When the ganache reaches 35°C, add the butter and blend again. Cover the mixture’s surface with plastic wrap and set aside in the refrigerator until the ganache crystallises (sets).

Assembly and finishing

As needed Cocoa powder

Use a piping bag (or spoon) to form the ganache into balls. Sift on the cocoa powder then roll the lemongrass-infused ganache balls in it. Place the cocoa-dusted balls in the sieve to remove any excess powder. Store in a cool place until fully hardened. To create a different texture, you can first coat the ganache balls with a tempered couverture chocolate and then place them in the sifted cocoa powder.

Nutrition tip
* For a lactose-free alternative, replace the whipping cream with coconut cream and the butter with coconut butter.