Recette truffes au chocolat façon échiré

For this recipe you will need :

Ingredient :

Preparation :

  1. Break the chocolate into small pieces and melt it in a bain-marie.
  2. In a saucepan, heat the cream and add a few drops of liquid vanilla.
  3. Pour the hot cream over the chocolate, in three times.
  4. With each addition, stir well to emulsify the mixture.
  5. Let the ganache cool in a container.
  6. Once the ganache begins to harden, add the butter cut into small pieces.
  7. Stir to obtain a smooth paste, before leaving to cool for several hours or overnight.
  8. After resting, the truffle paste should be hard and creamy.
  9. Form small balls using two small spoons or with your hands and roll them in the cocoa powder.
  10. Lay them out on parchment paper.

A delight!