desserts
33% whipping cream
Belgian chocolate truffles
Ingredients
Dark chocolate (54%)
20 g
Milk chocolate (35%)
20 g
Coffee beans
3 g
Rosemary
1 g
Cocoa powder
10 g
Method of preparation
- Combine the milk and dark chocolate and melt over a double boiler until smooth.
- Pour the cream into a saucepan, add the coffee beans and rosemary, and heat. Bring to a boil, then immediately remove from heat and let cool.
- Pour the cream mixture with coffee and rosemary through a sieve into the melted chocolate. Discard the coffee and rosemary.
- Mix the resulting mixture and chill in the refrigerator. You can place it in the freezer for 7 minutes.
- Shape the mixture into truffles and roll them in cocoa powder.
