by The Baker
Mango Chutney Truffle
120 grams cream
25 grams glucose
120 grams milk chocolate, chopped
150 grams dark chocolate, chopped
25 grams butter, room temperature
100 grams mango chutney, chopped
confectioner’s sugar
1. Heat cream and glucose in a small saucepan over medium heat. Put both chocolates into a small bowl. When steam begins to rise from the cream, pour mixture over the chopped chocolate.
2. Let mixture sit for 30 seconds, then stir with a rubber spatula (do not use a whisk–you do not want to incorporate air into the ganache).
3. Add the butter, stir to combine, then fold in the chutney. Cover the mixture with plastic wrap and let sit at room temperature overnight.
4. Form the ganache into balls (easiest method is to use a small ice cream scoop) and roll in confectioner’s sugar.
