Lo sikha Diya truffle bnana 🫠

Ingredients

• 500 g Dark Chocolate (70% cocoa, chopped into small pieces)
• 360 ml Whipping Cream (Full‑fat (35% fat) for best shine)

Instructions

1. Prepare the Chocolate

   Place the dark chocolate on a chopping board and chop it into uniform small pieces so it melts evenly.

   Time: PT5M

2. Measure the Cream

   Measure 360 ml of whipping cream using a liquid measuring cup.

   Time: PT1M

3. Heat the Cream Gently

   Pour the cream into a saucepan and warm over a very low flame until just below boiling – you should see small bubbles forming around the edges (about 80 °C).

   Time: PT5M

   Temperature: 80°C

4. Melt the Chocolate

   Remove the pan from heat. Add the chopped chocolate a handful at a time, stirring continuously with a whisk or spatula until the chocolate is completely melted and the mixture is smooth.

   Time: PT5M

5. Strain the Ganache

   Pass the hot ganache through a fine mesh strainer into a clean bowl to remove any unmelted bits or lumps.

   Time: PT2M

6. Cool to Room Temperature

   Let the strained ganache sit at room temperature, stirring occasionally, until it stops giving off steam and thickens slightly (about 20‑30 minutes).

   Time: PT30M

7. Refrigerate Overnight

   Cover the ganache with cling wrap, pressing the wrap directly onto the surface to prevent a skin, and place it in the refrigerator for at least 8 hours or overnight.

   Time: PT0M

8. Bring to Working Temperature

   Four to five hours before you need to use it, remove the ganache from the fridge and let it sit at room temperature until it softens enough to spread (about 30‑45 minutes).

   Time: PT30M

Nutrition Facts

Calories

540

Protein

5 g

Carbohydrates

45 g

Fat

35 g

Fiber

5 g