MSPrebiotic® Chocolate Truffles

by Red River College May 09, 2017

Ingredients

• 1½ cups Dark Chocolate (70%)
• 1½ cups Milk Chocolate
• 1⅓ cups Whipping Cream (32-35%)
• 1 Vanilla Bean
• 11 Tbsp Salted Butter (room temperature)
• 1½ cups MSPrebiotic®
• 2 cups Natural Cocoa Powder
• 3.5 Tbsp MSPrebiotic®

Takes 2 hours 15 min, serves 140 truffles (approx 1 Tbsp).

Instructions

1. Finely chop both chocolates and place into a blender.
2. Split and scrape the vanilla bean and place both the bean and the seeds into the cream. Gently heat the cream to around 80C/175F.
3. Remove the bean and pour the cream into the blender, carefully submerging all of the chocolate. Let sit for 5 minutes to melt the chocolate.
4. Once the chocolate has melted and the temperature of the cream is below 60C/140F, add the butter and 200g of the MSPrebiotic ® and blend until smooth.
5. Pour ganache mixture into a plastic wrap lined baking/cookie sheet and place in the fridge to set for 2 hours.
6. Sift the cocoa powder and 35g of the MSPrebiotic ® into a wide bowl.
7. Portion the set ganache, roll into balls and toss in the cocoa/ MSPrebiotic ® mixture to coat.

Chef's Notes

• Your truffles will only be as good as the chocolate you use to make them!.
• Using a ruler to portion your truffles will make things quick and easy.
• ruffles should last up to 1 week in the refrigerator.
• Each truffle contains approximately a ½ tsp of MSPrebiotic®.