BITTER CHOCOLATE TRUFFLES & TOASTED HEMP SEEDS

14 servings

General
200 g chopped bitter chocolate, 100 ml heavy cream, 20 g unsalted softened butter, 4 g hash.

Garnish
200 g chopped white chocolate, 1 tbsp toasted hemp seeds or sesame seeds.

Method

Pour cream into a small saucepan, add the hash and bring to a boil. Heat until the hash has dissolved.

Place the chopped bitter chocolate into a mixing bowl, add the infused cream and gently stir until smooth. Add the softened butter and stir until incorporated, creating a ganache.

Cover with cling film and place in the fridge until the ganache is nearly set (approx. 1 hour but check before). Once the ganache is ready, wearing latex gloves form balls in your hand (each should weigh 20 grams). Lay them on a cling-filmed tray and put back in the fridge to harden.

Serve

Put the white chocolate in a metal bowl and melt over a pan of water on medium heat (do not allow bowl to touch the water), stirring until smooth.

Remove the bowl from the heat, place on a raised cloth and slightly tilt so that the chocolate can form on one side.

Using toothpicks, dip the truffles into the chocolate and tap off any excess on the side of the bowl. Sprinkle with the toasted hemp seeds and place them on a cling-filmed plate. When the truffles are set, place on a plate and serve.