> Recipes > Chocolate truffle

Orange and cinnamon sous vide chocolate truffles

PT1H

PT4H

Share recipe

Ingredients

save recipe
recipe saved

Metric

Imperial

Orange and cinnamon sous vide chocolate truffles

To finish

save recipe
recipe saved

Method

save recipe
recipe saved
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
Share recipe

Get in touch

Orange and cinnamon sous vide chocolate truffles

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: