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Truffles with fig balsamic & oil heritage Maison Brémond

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Temps de préparation 30 mn (12h à l'avance)

200 g dark bitter chocolate, 70% cocoa
100 g whole liquid cream
2 tablespoons balsamic condiment figs
1 tablespoon Héritage Maison Brémond oil - fruity green
White sesame seeds
Unsweetened cocoa

    1.  Pour the cream into a saucepan and bring to the boil.

    2. Break the chocolate into small pieces.

    3. When the cream is boiling, remove the saucepan from the heat and add the chocolate. Leave to stand for 4 to 5 minutes then smooth with a spatula, incorporating the condiment and oil. Leave to cool. Then work the preparation with a spatula to aerate it. Refrigerate for 30 minutes or more, until the mixture is firm enough to be rolled in your hands.

    4. Sift the cocoa in a shallow dish. Put the sesame in a second plate.

    5.  Remove the preparation from the cold and work it again with a spatula to soften it. Take a knob of truffle paste, roll it very quickly between the palms of your hands. Then roll them in cocoa or sesame. Continue until the dough is exhausted.

    6.  Reserve the truffles in the refrigerator and wait at least 12 hours before eating.

    Recipe by Elisabeth Scotto & photo by Edouard Sicot