White Chocolate And Fennel Truffles

1. 1

   Start by toasting the fennel seeds in a dry pan over medium heat until fragrant. Crush in a pestle and mortar.

2. 2

   Gently heat the cream together with the crushed fennel seeds. Once the cream starts steaming, turn off the heat and let the cream infuse for 30 minutes. Strain and discard the fennel seeds.

3. 3

   Re-heat the cream until just below the boiling point and pour over the chopped white chocolate. Stir until all the chocolate is melted. Let cream cool until it is thick enough to shape truffles (you can place it in the fridge for a few hours if you want to speed up the process).

4. 4

   Grab teaspoon-sized chunks of the ganache and roll into rough balls. Sprinkle sea salt flakes over the truffles and roll in the cocoa poweder. Finish with a single sea salt crystal.

5. 5

   The truffles should keep for 1 week if kept in the fridge. If not serving right away, re-dust with coca powder just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.