Truffle (delicacy)
Ingredients
-
190 ml of fresh Cream
- 400 G of Black chocolate
- 65 G of Butter
- 2 spoons with soup of Cointreau
- glass of Cocoa out of powder
Preparation
Carry the cream to boiling.
Out of fire mix with the chocolate beforehand grater until it is completely molten, and with softened butter.
Pour Cointreau, cover, then reserve for the refrigerator several hours.
Work balls approximately 2 cm in diameter which you will roll in powder cocoa.
Reserve for the refrigerator until complete hardening.
Alternatives
The cointreau can be replaced by Whiskey, cognac, marc of Burgundy, cherry… according to your taste!
One can also replace the cocoa by sugar freezes (or of the coconut chips) to vary the colors.
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