200 g Heavy Cream

60 g Glucose Syrup

410 g Van Leer Napa 65% Dark Chocolate

10 g Butter, soft

40 g Vanilla Cognac

3/4 tsp White Truffle Oil



Combine cream and glucose. Bring to a boil.

Pour the mixture on the melted chocolate.

Mix until the temperature reaches 104°F / 40°C.

Add butter.

Slowly add the cognac and truffle oil.

Emulsify with an immersion blender.

Leave the ganache to set for 24-36 hours.



Roll each truffle into small balls.

Dip each truffle ball in a small amount of melted Napa 65%.

Finish by rolling each truffle in Cacao Barry Extra Brut cocoa powder.

Formulation Courtesy of Van Leer