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Chocolate truffles by Cyril Lignac



ingredients ( 20 truffles )

250 g chocolate
100 ml liquid cream
20 g butter
Bitter cocoa


Steps ( 15 minutes )

1• Melt the chocolate in a bain-marie gently.

2• Boil the liquid cream and pour in 3 times on the melted chocolate, stirring briskly to create an emulsion.

3• Add the butter cut in small pieces and mix well to melt and incorporate.

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