Chocolate Coated Dulce de Leche Truffles

Dulce de Leche Truffles: 

250 grams/ 1 1/8 cups heavy cream

1 cinnamon stick

70 grams/ 1/3 cup glucose

60 grams/ ½ cup liquor (Calvados)

620 grams/ 3 2/3 cups dark bittersweet chocolate, chopped fine

760 grams dulce de leche, 2 cans of store bought ducle de leche or you can prepare it homemade, we choose the store bought 

Prepare your mise en place. 

Mise en place

Infuse the cream with the cinnamon stick, espresso beans, and vanilla powder. Bring the cream mixture to a kiss of a boil, remove from heat, and allow the mixture to steep for about 5 minutes. 

While the cream steeps finely chop the bittersweet chocolate. 

I prefer Valrhona chocolate, but use your personal preference. 

Strain the infused cream through several layers of a cheese cloth, take care the cream is completely clear of any granolas and powder. 

Pour the entire pan of infused cream onto the cheese cloth; proceed to wring the cheese cloth until all the cream is emptied. 

You will have to add more cream to achieve the same measurement as before. Add the glucose to the cream mixture and bring to a boil again.

Place the finely chopped bittersweet chocolate in a large bowl, pour the hot infused cream over the chocolate. 

Allow the cream and chocolate to rest for a few minutes.

Hanging out 

Starting from the center of the bowl stir in a circular motion towards the outside. Keep stirring till the mixture becomes very shiny and turns into ganache. 

I find using a whisk is easier to achieve a smooth and shiny texture. 

Add the Calvados and repeat the stirring procedure. 

Stir quickly before adding the Calvados. 

Pour into a 8×13-inch glass pan, cover with film touching the ganache, and place with in the refrigerator for two hours. 

In the meantime prepare the ducle de leche balls. Using a melon baller, scoop about ½ of the melon baller full of the dulce de leche onto a sheet pan lined with parchment paper and return to the refrigerator till needed. 

Once the chocolate is ready to come back in, using a melon baller, scoop chocolate, roll into a ball, with your thumb push an indent. Add a ball of dulce de leche, continue to roll into a ball again, and place onto a sheet pan lined with parchment paper and return to the refrigerator for overnight.

Chocolate shell coating: 

500 grams/ 16-ounceBittersweet chocolate melted and tempered

Prepare either a Bain Marie water bath or use a tabletop tempering machine.

Temper the chocolate to 32 degrees C/ 89 degrees F. 

Dip the chilled truffles into the tempered chocolate and place on a cooling rack over a jellyroll pan lined with parchment paper.

http://bobbiesbakingblog.com/blog/2011/10/25/dulce-de-leche-truffle-recipe/