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.
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