Chocolate and thyme truffles

You will need: piping bag

250g 64% chocolate

250g whipping cream

45g sugar

65g unsalted butter (diced)

3g salt

1 bunch of thyme

Place the thyme, whipping cream and sugar into a pan and bring to the boil. Place the chocolate and salt in a large mixing bowl.Once the cream comes to the boil pour over the chocolate, 1 third at a time, using a sieve to remove the thyme and whisking together to combine.Before adding the final third of cream, add the butter. Gently whisk until you have a smooth ganache.Transfer your ganache to a piping bag and place in the fringe to firm up.Onto a tray lined with parchment paper pipe 1inch mounds of the ganache. It’s important to get the right piping temperature here. If the ganache is too firm it will be difficult to pipe. If so leave at room temperature to warm up if necessary. Once piped place back in the fridge to firm up. Once firm take each mound and roll between the palms of your hands until you have a smooth sphere. Roll in the cocoa powder until covered and store in the fridge.