Preparation time
90 minutes (plus 5-17 hours resting)
Cooking time
Serves
50 truffles
Kirsten Tibballs' delicious Botrytis and vanilla truffles recipe is a must-have as an after dinner sweet treat. Paired perfectly with a glass of Topaque or Late Harvest Riesling.
Ingredients
340g good quality milk chocolate
125ml thickened cream
½ tsp of vanilla bean paste
50g Botrytis
200g Dutch processed cocoa powder
Recipe by Kirsten Tibballs
Photography by Kristoffer Paulsen
Method
1. Microwave the chocolate in a microwave-safe plastic bowl until half melted.
2. Boil the cream together with the vanilla, then pour it over the partially melted chocolate and whisk until completely melted and incorporated.
3. Add the botrytis and whisk to combine.
4. Cover the surface of the ganache with plastic wrap and allow to set at room temperature for 3 hours.
5. Once set, scoop individual portions of ganache onto a lined tray and allow them to further set at room temperature for 2 hours, or preferably overnight.
6. Spread the cocoa powder over another tray.
7. Using your hands, roll each individual portion of ganache into truffles, then transfer to the tray with cocoa powder to coat evenly.
Wine Match
Topaque
Late Harvest