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

For Quebec and Ontario, free delivery with any order of $ 75 or more, before taxes.
Conditions apply