Orange and cinnamon sous vide chocolate truffles
Item 1 of 1
- Petit four
- 40
- 60 minutes
Russell Brown serves up his sous vide chocolate truffle recipe, infused with warming flavours of orange and cinnamon. Creating the ganache in a water bath helps everything to melt evenly, and ensures that the flavours are fully infused into the chocolate.
First published in 2017
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Ingredients
Metric
Imperial
Orange and cinnamon sous vide chocolate truffles
- 2 cinnamon sticks, or 1 large one
- 275g of dark chocolate, 60%
- 100g of double cream
- 100g of honey
- 25ml of orange juice
- 1/2 orange, zested
To finish
- 200g of dark chocolate, tempered
- cocoa powder, for dusting
SAVE RECIPE
Equipment
- Water bath
- Vacuum bags
- Chamber sealer
- Cooking thermometer
- Piping bags
Method
1
To begin, break up the cinnamon sticks and place in a small bowl. Pour over enough boiling water to cover and place cling film over the dish. Leave to infuse for 30 minutes
- 2 cinnamon sticks, or 1 large one
2
Preheat a water bath to 58°C
3
Place all the ingredients (including the soaked cinnamon and water) in a vacuum bag and seal in a chamber sealer. Place in the water bath for 4 hours. Not only will this melt all the cocoa butter crystals in the chocolate, but this process also infuses the flavours of the orange and cinnamon
4
Agitate the contents of the bag by shaking from side to side, then pour through a sieve into a clean bowl
5
Place the bowl in a roasting tin of cold water and stir the ganache until the temperature drops to 28°C. Transfer the mixture to a piping bag and pipe 3cm balls onto a non stick baking mat or silicone paper. Allow to set
6
Roll the ganache into balls then coat in tempered dark chocolate. Roll in cocoa powder to finish
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