Truffle candy on cream
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Step 2:
Step 3:
Step 4:
Step 5:
Break the chocolate into pieces and melt in a water bath.
When it starts to melt, pour in cream, add sugar, put butter.
As soon as the mixture becomes homogeneous, remove it from the heat and beat in the yolks. Mix everything and put it in the refrigerator for 3-4 hours.
Remove small balls from the refrigerator and soften them with your hands (pre-moisten your hands in cold water). Roll the candies in cocoa.
It is better to store them in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Cocoa powder - 374 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Egg yolks - 352 kcal/100g
- Chocolate 70 % - 539 kcal/100g
- Dark chocolate - 539 kcal/100g
