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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Place the cream in a thin-sided bowl and suspend over the gently boiling bain-marie, ensuring that the bowl does not touch the water. Warm the cream, add the chocolate, melt, remove the bowl. Stir with the whisk on a hand mixer until the chocolate has cooled and solidified a little. Spread the mixture out on a sheet of baking paper to a thickness of approx. 1 1/2 cm, cover and chill for at least 2 hrs.
Using a knife that has been rinsed in hot water, cut the chocolate mixture into cubes approx. 1½ cm in size. Mix the cocoa powder, cinnamon and Fleur de Sel in a deep bowl and toss the truffles in the mixture.
|Shelf life:||Keep in the fridge in an airtight container for approx. 1 week, separated into layers with baking paper.|
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