Orange and cinnamon sous vide chocolate truffles

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Ingredients

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Orange and cinnamon sous vide chocolate truffles

To finish

1
To begin, break up the cinnamon sticks and place in a small bowl. Pour over enough boiling water to cover and place cling film over the dish. Leave to infuse for 30 minutes
2
Preheat a water bath to 58°C
3
Place all the ingredients (including the soaked cinnamon and water) in a vacuum bag and seal in a chamber sealer. Place in the water bath for 4 hours. Not only will this melt all the cocoa butter crystals in the chocolate, but this process also infuses the flavours of the orange and cinnamon
4
Agitate the contents of the bag by shaking from side to side, then pour through a sieve into a clean bowl
5
Place the bowl in a roasting tin of cold water and stir the ganache until the temperature drops to 28°C. Transfer the mixture to a piping bag and pipe 3cm balls onto a non stick baking mat or silicone paper. Allow to set
6
Roll the ganache into balls then coat in tempered dark chocolate. Roll in cocoa powder to finish
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