Truffle Cream Recipe

Basic truffle cream recipe - ganache

• 9 oz heavy cream (whip cream) bring to a boil
• 8 oz milk couverture chopped or chips
• 8 oz vanilla couverture chopped or chips

Poor hot cream onto chocolate and stir immediately. Add 1 1/2 oz of butter and stir until smooth. Let cool and store in refrigerator.

Filling can also be used for truffle cake, truffle heart cookies and similar.

Too often people forget why we give Easter Eggs! Briefly, eggs are believed by Christians to be a symbol of continuing life and resurrection. The egg therefore has come to symbolise the resurrection of Christ. During Lent, eggs were often forbidden and made a welcome return to the food table on Easter Sunday. Originally painted birds eggs were offered as gifts, but as chocolate became more popular the chocolate egg was born!

(Couverture is a term used to describe professional-quality coating chocolate with a high percentage of cocoa butter, at least 32%, and as high as 39% for good quality couverture. The extra cocoa butter allows the chocolate to form a thinner coating shell than non-couverture chocolate.)