Henna Milk Chocolate Truffle

1. Add glucose syrup and cream to a pot (2 to 4 qt). Cook mixture on high temp (while stirring slowly) until cream begins to boil. Reduce to a simmer, approximately 85°C (185°F).
2.Remove from burner and let stand for 1 minute.
3. Add Henna Milk Chocolate 41% to a food processor and pour warm mixture of glucose and cream over the chocolate. Blend to create a good emulsification.
4. Roll ganache into round truffle balls.
5. Place ganache balls on a sheet pan and allow to set up.
6. Cover sheet pan with plastic wrap and place in freezer overnight.
7. Remove truffles from the freezer the next day and leave at room temperature.
8. When truffles are room temperature, dip in tempered Henna Milk Chocolate and lightly dust top with cocoa powder.