That is how a friend named the truffles I made for her.




  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. 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 :)

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