Chocolate Truffle

Ingredients

• 150 g dark chocolate (min. 65% cocoa)
• 100 g dark nougat
• 100 ml whipping cream
• 400 g dark couverture
• Rose sugar (for dusting, or candied rose petals)

Instructions

1. 1.

   Chop the chocolate, cut the nougat into pieces and mix both in a bowl. Bring the cream to a boil, pour over the chocolate-nougat mixture and melt while stirring. Line a shallow pan with plastic wrap and spread the mixture 2 cm thick. Chill until firm. Remove from the pan, lift off the wrap and use a small heart-shaped cutter to cut out 2-3 cm hearts. Clean and warm the pan repeatedly for easier cutting.

2. 2.

   Chop the couverture, melt and temper it. Dip the hearts with a praline fork into the liquid couverture and set on a piece of foil to dry. Dust with rose sugar and let firm.