By Juliette Henry, creator of @vinsetpatisseries
Juliette is a young pastry chef who combines her pastries with wines & spirits.
For Easter, Juliette has prepared chocolate truffles that will perfectly match our cognac Ile de Ré. An exquisite mix of flavors to share with friends!
Check out the recipe now:
Ingredients :
- 250g of 80% dark chocolate
- 100mL of liquid cream 35% MG
- 20g of butter
- Bitter cocoa powder
Melt the chocolate in a microwave or double boiler and heat the cream. When the two liquids are at the same temperature, pour the cream over the chocolate and mix with a spatula. When the ganache is at 40 degrees Celsius, add the cold butter and mix again. Set aside for 3 hours in a cool place. Once the ganache is set, form balls of the size you wish, and roll them in the cocoa until they are completely covered. Set aside in a cool place.
It's your turn to play! Don't forget to pour yourself a glass of cognac Île de Ré for the tasting.
