Crunchy Black Chocolate Truffles

1. 1

   Boil the cream and honey in a medium-sized saucepan.

2. 2

   Pour 1/3 of the cream/honey on the chopped chocolate. Stir vigorously and then add the 2nd third. Stir, then add the remaining cream. You must obtain a smooth, shiny ganache.

3. 3

   Add the softened butter and mix until completely absorbed.

4. 4

   Pour into a flexible square mold 20X20 cm. Let cool for at least 2 hours in the refrigerator.

5. 5

   Crush the Gavottes cookies in your fingers to turn them into small crumbs and set aside in a shallow dish.

6. 6

   Pour the cocoa powder in a second shallow dish.

7. 7

   Unmold the the truffle dough by flipping it onto a parchment paper.

8. 8

   Cut into cubes with a large knife. This will allow you to make balls of equal size and to be faster.

9. 9

   Roll the truffles between your palms and then coat them in cocoa or in Gavottes cookies.

10. 10

    Let them cool in the refrigerator for a minimum of 2 hours.

11. 11

    Take them out of the refrigerator 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.