That is how a friend named the truffles I made for her.
Truffle-Bonbon
Ingredients:
- 240 grams milk chocolate
- 150ml crème fraîche or sour cream
- 1/2 teaspoon fresh ground pepper
- 1/4 teaspoon ground nutmeg
- 4-6 cloves
- pinch salt
- 1 tablespoon butter
- 1/4-1/2 cup bitter cocoa powder
Make them:
- In a small saucepan, melt the crème fraîche. When it’s warm, add the spices and let rest for half an hour (also known as infuse). Remove the cloves, add salt, and reheat.
- Chop the chocolate in small pieces and add to the warm crème, removing with a wooden spoon until it’s completely molten and shiny. Do this over a very low heat, and removing the saucepan often from the heat source. Add the butter and incorporate it completely. You now have a tasty ganache.
- Line a 15×20 dish with baking paper so that the paper overhangs on the shorter sides. Pour the ganache in and smooth the top with a rubber spatula. Lick clean your wooden spoon and rubber spatula once you’re done. Stick the dish in the fridge overnight.
- When the ganache is completely cool and solid, remove it from the dish and put it on a cutting board, using the baking paper to move the ganache and as a base for cutting. Put cocoa in a deep dish. With a knife, cut squares of ganache, transfer them to the cocoa, and roll them around so they are completely covered in cocoa. Trasnfer to small baking paper cups for a nice touch. Return to fridge, and enjoy them by twos!
Yield: not enough :)