FOR GANACHE: Mix heavy cream and Nikken product in a sauce pan, and bring to boil. Once you reach a boil, remove from heat and add chocolate. Continue to stir until Chocolate is melted and all ingredients are combined to create a chocolate sauce consistency. Add light corn syrup to add an extra shine. Then transfer finished ganache to a container with an air tight lid. Let cool to room temperature, approximately five hours or until thickened.
FOR THE CHOCOLATE TRUFFLES: Scoop, or shape chocolate ganache into desired shape and place on a sheet pan in the refrigerator (about 10 min just to make the ganache stiff enough to work with). Begin to melt the milk chocolate over a double boiler. Pull the ganache out of the refrigerator and dip one by one into the melted chocolate with a fork. Place finished truffle on parchment paper until chocolate is set.
tip** you can always enjoy your truffle without a chocolate coating. There is always the option to roll the ganache in cocoa, chocolate Sprinkles or ground nuts.
- 61 milk chocolate
- 32 heavy cream
- 6 Reduced Salt Soy Sauce Powder 5307
- 1 light corn syrup