Type:
Sucré
Quantité:
20
truffes
Temps de préparation:
00:20
Temps de cuisson:
00:02
- 125 g slightly salted butter
- 250 g dark chocolate with 70% cocoa solids
- 2 egg yolks
- 40 g icing sugar
- 20 Gavottes
Instructions:
Place the broken-up chocolate in a pan.
Add the diced butter and allow to melt over a very low heat for 2 to 4 mins.
Off the heat, stir the chocolate and butter and add the egg yolks then the icing sugar. Mix again.
Allow to cool, then add 8 crumbled Gavottes before the mixture solidifies.
Refrigerate for at least 1 hour.
Crumble the remaining Gavottes onto a plate.
Make the dough into truffles in the palms on the hands or with a teaspoon and roll in the crumbled Gavottes.