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Makes 50 truffles
To be made the day before:
- Lemongrass - infused cream
To be made on the day:
- ANDOA NOIRE & lemongrass ganache
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.
* For a lactose-free alternative, replace the whipping cream with coconut cream and the butter with coconut butter.