Lever du Soleil Water Ganache Truffle

Directions

1. Bring the water and sugar to the boil.
2. Pour half the water onto the couverture and shake the bowl so the couverture sits below the water. Allow it to sit for one minute.
3. Using a whisk, begin to mix the chocolate and add the remaining water, mixing well to emulsify.
4. Add the Vitamin C powder, mixing well. 
5. Allow to cool before piping into truffle shells.
6. Leave the shells to crust for at least four hours.