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A delight, these black and white truffles offer a heart all chocolate under a dress of coconut or dark chocolate. A recipe from chef Antony Courteille.
- 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.
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 a baking paper and place them in the refrigerator for one hour.
Melt the 100 g dark chocolate in a bain-marie. Dip 1 ball out of 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.
See the slideshow of the recipe