Gourmet

Truffes Andoa et citronnelle

Made with Andoa Noire 70% Pure Peru*

AN ORIGINAL RECIPE BY L’École Gourmet Valrhona

2 steps

Makes 50 truffles

To be made the day before:

Lemongrass - infused cream

To be made on the day:

ANDOA NOIRE & lemongrass ganache

Required utensils:

Sieve

Recipe Step by Step

LEMONGRASS-INFUSED CREAM

Rest time: 2-3 hours

285 g 35% fat liquid whipping cream
4 Lemongrass stalks

Heat the cream then add the 4 finely chopped lemongrass stalks. Stir. Cover the surface with plastic wrap and leave to infuse for approx. 2 hours.

ANDOA NOIRE & LEMONGRASS GANACHE

Preparation time: 20 minutes - Leave to sit for: 3 hours

35 g Butter
330 g ANDOA NOIRE 70% chocolate

Strain the lemongrass-infused cream and bring it to the boil. Combine it with the melted ANDOA NOIRE 70% in three stages, mixing all the while with a spatula. Blend using a hand blender until the emulsion is perfect. When the ganache reaches 35°C, add the butter and blend again. Cover the mixture’s surface with plastic wrap and set aside in the refrigerator until the ganache crystallises (sets).

Tips & Tricks

Assembly and finishing

As needed Cocoa powder

Use a piping bag (or spoon) to form the ganache into balls. Sift on the cocoa powder then roll the lemongrass-infused ganache balls in it. Place the cocoa-dusted balls in the sieve to remove any excess powder. Store in a cool place until fully hardened. To create a different texture, you can first coat the ganache balls with a tempered couverture chocolate and then place them in the sifted cocoa powder.

Nutrition tip
* For a lactose-free alternative, replace the whipping cream with coconut cream and the butter with coconut butter.

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