Ingredients
Hint:
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
kochen@bettybossi.ch
Truffle mixture
Shape
How it's done
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Truffle mixture
Place the cream in a thin-sided bowl. Suspend over a gently simmering bain-marie; the bowl must not touch the water. Heat the cream, add the chocolate, melt. Remove the bowl, stir with the whisk on a mixer until the chocolate cream has cooled and solidified a little. Carefully stir in the champagne, cover and chill for approx. 2 hrs.
Shape
Shape the mixture into approx. 2 cm balls using your hands, roll the balls in the icing sugar, chill.
| Shelf life: | Cover and keep in the fridge for approx. 1 week. |
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