Chef’s Quick Tips: Chocolate truffles

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Chef Francois, from Roger Sherman Inn in New Canaan, shares how to make melt-in-your-mouth chocolate truffles.

Ingredients            Weight            Measure
            
Milk Chocolate            21              oz
Inverted Sugar            5                oz
Heavy Cream             11               oz
Champagne                5                oz
Cocoa Powder            5                oz

Procedure:

Always wash and sanitize hands, work area, and utensils prior to starting task. In a saucepan place the heavy cream, inverted sugar and champagne and bring to a boil. In a bowl place the chocolate. When the cream mixture is boiling take and poor over the chocolate and let sit for five minutes. Mix until all combined. Place in the fridge until it gets hard. Scoop the chocolate and roll than roll in the cocoa powder.

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