Step-by-Step Guide to Prepare Speedy Truffes au chocolat et épices à pain d'épices

Hello everybody, it's John, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Easiest Way to Make Perfect Truffes au chocolat et épices à pain d'épices. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Truffes au chocolat et épices à pain d'épices, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Truffes au chocolat et épices à pain d'épices delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Truffes au chocolat et épices à pain d'épices is 12-14 truffes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Truffes au chocolat et épices à pain d'épices estimated approx 4h.

To get started with this particular recipe, we must first prepare a few components. You can cook Truffes au chocolat et épices à pain d'épices using 5 ingredients and 4 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Truffes au chocolat et épices à pain d'épices:

1. 200 g chocolat noir corsé (65%)
2. 150 g crème liquide entière (30%MG minimum)
3. 30 g beurre doux (82%MG minimum)
4. 1 càc d'épices à pain d'épices
5. Poudre de cacao amer

Instructions to make to make Truffes au chocolat et épices à pain d'épices

1. Dans une casserole, faire bouillir la crème et la verser sur le chocolat coupé en morceaux. Attendre 1 minute et mélangerjusqu'a obtenir une ganache lisse et brillante.
2. Ajouter le beurre et mélanger à nouveau. Filmer au contact et réserver au frigo au moins 3h.
3. Faire des boules et les passer dans la poudre de cacao amer.
4. Réserver au frigo ou bien congeler et les sortir 3h avant dégustation.

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