| Vanilla truffles
350 g whipping
cream
2 vanilla sticks
400 g semisweet chocolate
100 g unsalted butter at room temperature
Cocoa powder
Cook cream
with with vanilla. Bring the mixture to a boil.
Poor on chocolate broken into pieces.
Whip gently.
When the ganache is tempered (nor hot or cold), add butter.
Let harden at room temperature until you can make small portions with
a spoon.
Make balls and roll them in cocoa, coconut, icing sugar, nut powder, etc.
If you know
how to temper chocolate, dip the truffles in a semisweet cover and roll
them in cocoa.
Enjoy!
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