Ganache Cacao Nut Trüffle

David Copperfield wannabe had re-emerged again :-) 

Long story short, it is time of the year where everything goes wrong and
our dear CPU decided to gave way again. But the positive side of this
catastrophy (what else can an internet addict call such incident?) is - 
some lucky girl had been blessed with an early Christmas gift.  It is small,
sleek and it has a `Pad`word written on it too. And no, it is not an iPad.

At the meantime, do hop over to my other blog for more casual update
without all the fancy background editing work like the ones here entails. But
today, I just had to share you this wonderful recipe - which I think suits
the festive season which is just around the corner perfectly ... so pardon
the basic photo and here goes the recipe ...

Step by Step Guide ...

1. Cook 300ml of cream in a heavy pot together with 1 large vanilla pod (halve
them) for about 1 minute. Once it comes to a boil, remove the vanilla pod.

2. Place in 500 grams of chopped up Dark Chocolate Couverture (72%), 100ml
butter and 30ml Cacao Nut Liquor into the pot and stir them for 5 minutes or until
all the Couverture bits are melted. (I would suggest to double the Liquor content if
you like them a bit heavier).

3. Pour them onto a container with cover, and leave them to set in the fridge for at
least 24 hours.

4. Dusk your hand with cacao powder to minimise stickiness.

5. Shape them into a ball shape (about 15 grams in weight each) with your hands
before dusting the outer with Cocoa Powder.

6. Serve them at room temperature (around 18-20 degree Celsius).