Mohawk Punk Truffles

It's up to you.

12 detailed steps, from preparation to service.

1. Preparing the chocolate of the ganache

   Weigh the 250 g of 60% dark chocolate and finely chop it with a knife on a dry board. Pour the small pieces into a heat-resistant bowl; the large squares melt less regularly. Keep the extra chocolate indicated for the decor separate: it must not enter this ganache.

2. Heat exactly the planned cream

   Measure the 150 ml of whipping cream and pour them into a small saucepan. Heat on medium heat by monitoring the edges: as soon as small bubbles appear and the cream smokes slightly, remove from the heat. It is enough to simmer it, without letting it boil for a long time or decrease in volume.

3. Form a smooth ganache in three additions

   Pour about a third of the hot cream over the chopped chocolate, wait 30 seconds and then stir with a spatula in small circles in the center. Add the second third when the center becomes bright, blends, and then pours the last third. Scrape the edges and continue until a uniform cream; if a few pieces persist, place the bowl a few seconds above simmering water while stirring.

4. Stir in butter without foaming

   Cut the 30 g of butter into small dice. Wait until the ganache is lukewarm, around 35-40 °C, then add the dice and mix with the spatula until they disappear. Avoid whipping hard: you are looking for a dense and smooth ganache, not a foam filled with bubbles.

5. Refrigerate for three hours in a shallow dish

   Pour the ganache into a clean dish, in a layer about 2 cm thick, and smooth the surface. Let it stop steaming, cover the dish and then put it in the refrigerator for at least 3 hours. The ganache is ready when a small spoon can take a portion that retains its shape.

6. Preparing the Shaping Position

   Cover a tray of baking paper and pour the 40 g of unsweetened cocoa into a hollow plate. Prepare two small spoons and wash and dry your hands thoroughly. Only take out the ganache when forming the balls; if your kitchen is hot, work half at a time and leave the other half cool.

7. Divide into twenty-four bites

   Take a first serving of ganache with a spoon and detach it with the second. Aim for about 18 g per serving and prepares 24 small piles, distributing the last scrapes between them. The weight only concerns the ganache, before the cocoa and the decor; the portions must be close to keep regular truffles.

8. Roll briefly and coat with cocoa

   Take a portion between the palms and roll it for a few seconds, just enough to get a rustic ball of about 3 cm. Turn it in the cocoa with a spoon, then pat it to drop the excess. Put it on the tray; if the balls crash or stick strongly, put it back in the refrigerator 10 to 15 minutes before continuing.

9. Preparing triangles of ridges

   Chop the 60 g of dark chocolate with a knife and put them in a perfectly dry bowl. Pour 2 cm of water into a small saucepan, heat to a gentle simmer and then lower the heat. Set the bowl over the pan without touching the water and stir with a spatula. Remove while a few small pieces remain and stir off the heat until melted. Wipe the bottom of the bowl and do not pour any water into the chocolate. On a sheet of baking paper placed on a small baking tray, spread it in a rectangle about 15 x 15 cm and 2 mm thick. Wait a few minutes, until the surface loses its very liquid appearance but is still flexible under the tip of a knife.

10. Mark and unmark twenty-four triangles

    With the knife, draw 24 short triangles of about 2 cm side in the still flexible plate, without creating long tips. Let harden for about 20 minutes in a cool room, then peel off the paper and separate the triangles along the lines. Keep chocolate drops to serve next to them; if a spike breaks, a chunky fragment also works.

11. Lay a ridge in each truffle

    Take the truffles out of the refrigerator and practice a small slit of 1 cm at the top with the tip of a knife. Slides the base of a triangle into this slot, until halfway up, holding the truffle with the other hand. The ridge should remain short and well anchored; if the ganache crashes, put the truffles back in the refrigerator for 10 minutes before continuing.

12. Distribute the orange and fix the assembly

    Cut the 40 g of candied orange peel into 24 pieces of near size. Slightly press a piece against the base of each ridge to make it adhere to the ganache, without adding glue or icing. Refrigerate the finished truffles for 20 minutes, then store them in a single layer in a closed box; take them out 10 minutes before eating them.