White truffles
Ingredients for approx. 40 pieces
400 g white chocolate
100 ml whipping cream
50 g soft butter
1 Tbsp balsamic vinegar
50 g desiccated coconut
Preparation
Break the chocolate into smaller pieces.
Heat the cream in a pot, then remove the pot from the hot stove and stir in the chocolate pieces until everything has melted.
Add the softened butter and balsamic vinegar and stir.
Pour everything into a bowl and put it in the fridge for at least 2 hours until the mixture has stiffened.
Quickly form small balls with your hands (don't hold them in your warm hands for too long, otherwise they will liquefy again very quickly!), ...
...roll in the coconut flakes...
...and then put it back in the fridge until serving.
Serve well chilled!
[Translated from here.]
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