(Makes 35-40) Ingredients: 1 vanilla pod 20g sugar 40ml cream 60g butter, cubed 200g milk chocolate (40% cocoa solids), roughly chopped 60ml Courvoisier VS Cognac Cocoa to dust
Saucepan, balloon whisk, mixing bowl, hand mixer with whisk attachment, shallow tray, clingfilm and a teaspoon. Method: Split the vanilla pod and remove the seeds, then place pod, seeds, sugar and cream into a saucepan and bring to the boil over moderate heat. Once boiled, remove the pan from the heat and leave to stand until just warm to the touch. Remove the vanilla pod, scraping any attached seeds back into the pan. Add the butter to the infused cream and whisk until melted. Place the chocolate in a mixing bowl; pour the warm mixture over the chocolate and leave to stand for three minutes.
2017-08-14T12:27:49+00:00 August 11th, 2014|Uncategorized|Comments Off on Sea Salt Courvoisier Truffles Recipe