Recipe from Barry Callebaut institute
Ingredients: make around 50 pcs
200 grams heavy cream
600 grams dark chocolate
300 grams butter tempered chocolate, for dipping chocolate shavings or crushed nuts or cocoa powder
In a saucepan, heat the cream to boiling then leave to cool to about 40oC
Put the chocolates in a microwave safe bowl and microwave for 20 to 30 seconds. Remove bowl and stir chocolates. Return bowl to microwave oven and heat for another 20 to 30 seconds. Repeat the procedure, stirring each time until chocolates are completely melted.
Mix the melted chocolate into the cream, stirring until the mixture is smooth. Let cool to room temperature, around 20oC
Beat the butter lightly. Mix with the cooled chocolate and stir until smooth. Transfer to a piping bag with a large tip. Pipe out ganache into small balls onto parchement paper. Let harden in the refrigerator.
When hardened, dip the truffles in the tempered chocolate crushed nuts or cocoa powder.