On Tuesday I had a go at Viennese truffles, I have always had a liking for Thorntons ones and hoped to try and recreate them at college. Quite pleased with the results. I used a milk chocolate courveture and poured steaming cream over and stired in some soft butter. Allow it to set then remove some and melt over a bainmarie whilst you whisk up the remainder. Pour the melted ganache over the whipped and continue to whip, it looks like buttercream. Pipe into truffle sizes and when set cover roll into balls and cover with melted milk chocolate and roll in cinammon sugar. delicious.
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