Truffes Andoa et citronnelle

Made with Andoa Noire 70% Pure Peru

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona

0 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

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.