Truffles with liquorice
Preparation of the recipe truffles with liquorice for 1 kg of truffles:
30 min, Cooking time: 5 minutes, Refrigeration time: 12 hours
Ingredients for the cooking recipe truffles with liquorice :
25 cl of fresh cream uht
1 stick of licorice
400 g of chocolate rich in cocoa
200 g of soft butter
180 g icing sugar
2 bags of vanilla sugar
2 egg yolks
100 g bitter cocoa powder
Preparation of the recipe :
Pour the crème fraîche into a saucepan and bring to a simmer for 5 minutes, until it is neat.
Out of the fire, add the stick of licorice and let infuse until completely cooled.
Melt the chocolate in a bain-marie in a salad bowl. Add the butter in pieces, melt, then smooth.
Then add the icing sugar and the vanilla sugar, then the crème fraîche after removing the stick of licorice.
Remove from the water bath and smooth with a whisk, then stir in the egg yolks.
Put the mixture in the refrigerator for 12 hours to firm it.
Take the truffle dough out of the refrigerator 20 minutes before serving.
Spread the bitter cocoa on a plate.
Take spoonfuls of dough, shape them into truffles and roll them one by one into the cocoa.
Stow the truffles in paper boxes and present them in a nice hollow container.
Decorate with sweets licorice.
Good tasting !
30 min, Cooking time: 5 minutes, Refrigeration time: 12 hours
Ingredients for the cooking recipe truffles with liquorice :
25 cl of fresh cream uht
1 stick of licorice
400 g of chocolate rich in cocoa
200 g of soft butter
180 g icing sugar
2 bags of vanilla sugar
2 egg yolks
100 g bitter cocoa powder
Preparation of the recipe :
Pour the crème fraîche into a saucepan and bring to a simmer for 5 minutes, until it is neat.
Out of the fire, add the stick of licorice and let infuse until completely cooled.
Melt the chocolate in a bain-marie in a salad bowl. Add the butter in pieces, melt, then smooth.
Then add the icing sugar and the vanilla sugar, then the crème fraîche after removing the stick of licorice.
Remove from the water bath and smooth with a whisk, then stir in the egg yolks.
Put the mixture in the refrigerator for 12 hours to firm it.
Take the truffle dough out of the refrigerator 20 minutes before serving.
Spread the bitter cocoa on a plate.
Take spoonfuls of dough, shape them into truffles and roll them one by one into the cocoa.
Stow the truffles in paper boxes and present them in a nice hollow container.
Decorate with sweets licorice.
Good tasting !
