Cinnamon and Orange Ganache | Recipe by sousvidetools.com

Cinnamon and Orange Ganache

  • COOK TIME: 4 Hours
  • PREP TIME: 20 Minutes
  • DIFFICULTY: Easy
  • SERVES: 40

Ingredients

  • 275g 60% dark chocolate
  • 100g double cream
  • 100g honey
  • 2 cinnamon sticks or one large one
  • 25g orange juice
  • zest from half an orange

Method

METHOD

  1. Preheat your water bath to 58⁰C
  2. Place all of the ingredients into a vacuum pouch and seal
  3. Place the bag into the water bath and leave to sous vide for 4 hours
  4. After 4 hours, strain the mixture through a sieve and allow to cool down to around 28⁰C (place in a bowl of cold water to speed up the process)
  5. Whisk the mixture until it reaches a consistency that can be piped
  6. Transfer the mix to a piping bag and pipe onto a tray then leave to set at room temperature. Once set, roll them into balls and leave covered in cling film for around 24 hours
  7. To finish the truffles, cover them in a ganache and roll them in coco powder until covered.

 

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