Crème de Cassis truffles
Preparation :
Cooking :
Yield : 30 truffles
- 500g of black chocolate 75% (preferably Tanzani, Baril chocolate)
- 400g of Crème de Cassis
Étapes :
- Melt chocolate in a double boiler
- Warm the crème de cassis in the microwave for about 45 seconds
- Mix together the chocolate and crème de cassis using a spatula (not a whisk)
- Leave overnight in the refrigerator. With a spoon, form small ganache balls and round them in the palm of your hand
- Roll in cacao