We are searching data for your request:
Upon completion, a link will appear to access the found materials.
True gourmands, Elisa and Timéo embark on the preparation of Christmas truffles in black and white. A recipe of feasts made with the advice of Antony Courteille, chef of the Atelier Guy Martin.
Christmas truffles in black and white (8 photos)
Ingredients for 30 truffles
200 ml of liquid cream
200 g dark chocolate
50 g of butter
20 g of sugar
100 g of dark chocolate
100 g of white chocolate
100 g cocoa powder
100 g grated coconut.
Crush roughly 200 g of chocolate.
Then put them in a salad bowl with the butter in pieces.
Boil the liquid cream and sugar in a saucepan.
Then pour this hot mixture over the chocolate.
Timéo and Elisa are very attentive.
Mix with a whisk or spatula until chocolate and butter are completely melted and mixed with the cream.
Allow the mixture to cool, then place in the refrigerator for 2-3 hours.
Take spoonfuls of the mixture and roll them into balls between the hands.
Put them on baking paper and place them in the refrigerator for one hour.
Melt the 100 g dark chocolate in a bain-marie.
Dip 1 ball on 2 in the melted chocolate.
Put them in the cocoa and roll.
Melt the white chocolate in a bain-marie and coat the rest of the balls.
Roll these truffles in the grated coconut and reserve in the fridge until you eat them.
Good tasting !