> Recipes > Chocolate truffle

Cedarwood and cassia-bark truffles

Cedarwood and cassia-bark truffles

PT1H

1
Add the sugar, cream and cassia sticks to a pan, bring to the boil and simmer the mixture for 2 minutes. Remove from the heat and allow to cool completely
  • 150g of light muscovado sugar
  • 300ml of double cream
  • 25g of cassia stick, or cinnamon sticks
2
Add the water to the mixture and bring to the boil. Place the chocolate in a large, heat-proof bowl and strain the liquid into the bowl, whisking continuously to melt the chocolate
  • 100ml of water
  • 250g of Venezuelan 72% dark chocolate, broken into pieces
3
Add the cedarwood oil to the mixture and stir well to incorporate. Leave the ganache to cool, then allow to set in the fridge for at least 2 hours
  • 5 drops of cedarwood essential oil
4
Remove the ganache from the fridge and roll into small, evenly-sized balls
5
Pass the cinnamon, icing sugar and cocoa powder through a sieve and mix to combine with some cocoa nibs in a large, shallow bowl. Carefully dip the truffles in the tempered chocolate before rolling in the spice mix to coat. Leave the truffles in the spice mix to set before removing
  • 25g of ground cinnamon
  • 100g of icing sugar
  • 200g of cocoa powder
  • 400g of Venezuelan 72% dark chocolate, tempered
  • cacao nibs

Ingredients

Metric

Imperial

  • Cedarwood and cassia-bark ganache

  • For the coating

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