Hand Rolled Truffles

Make your own chocolate this Valentine's Day! Ganache:

• 500 grams Dark Chocolate ( 75% from Olive & Sinclair)
  
• 250 grams Heavy Cream
  
• 100g Kirsch or other alcohol of choice
  

Bring cream to a boil. Pour over chocolate. Allow to sit for 30 seconds and then start to gently stir with a rubber spatula. Add alcohol. Continue to stir until smooth. Once combined, cover ganache with plastic wrap. Place wrap directly on top of ganache so a skin does not form. Allow ganache to sit out in a cool place until firm. Scoop with a #100 scoop (a very small scoop) onto a parchment lined tray. Roll truffles in hands one at a time until prefect balls. Dip into tempered chocolate or coating chocolate. We decorated ours with sea salt.

Liz Williams, Pastry Supervisor