Hazelnut Ganache Truffle

INGREDIENTS

• 35 g Glucose
• 40 g Butter
• 80 g Cream
• 400 g Intense 35 Belgian milk couverture chocolate
• 45 g Frangelico hazelnut liqueur
• 80 g Hazelnut Praliné 65%

PROCESS

1. Boil the cream, glucose and butter.
2. Once it has boiled, add the hazelnut praliné.
3. Mix the warm mixture with the milk chocolate.
4. Stir the ganache until smooth.
5. Put the ganache in a ring up to 2 cm high.
6. Leave the ganache to crystallise overnight.
7. Cut the ganache in 2 x 2 cm blocks and roll into balls by hand.
8. Leave the ganache to harden overnight.
9. Roll the ganache twice through the milk chocolate with fine pieces of hazelnut.