Preparation time: 15 minutes
Cooking time: 1 minute
Cooling time: 10 + 10 minutes
Choose a good-quality white chocolate; ottherwise it will be too sweet and the lack of balance will mean your truffles are not as good.
You can also replace the white chocolate with dark chocolate (my favorite) or roll them in cocoa powder.
- Bring the cream to a boil. Pour over the dark chocolate. Stir gently.
- Incorporate the butter and the crushed praline hazelnuts. Cool in the refrigerator for about 10 minutes. Flavor the mixture with the Pineau des Charentes.
- Using too spoons, form nice little balls and transfer to parchment paper. Refrigerate again for about 10 minutes.
- Melt the white chocolate and dip the cold truffles so they are well coated.
Share with your guests along with a glass of Pineau des Charentes!
A recipe from Jean Marc Mathieu, Executive Chef, Primavera Catering
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