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Carbon black truffles

Carbon black truffles


32

The use of both dark and milk chocolate makes these truffles very indulgent and by rolling in the carbon black cocoa powder you create a stunning look.

Ingredients

425g heavy (double) cream

400g milk

90g sugar

180g egg yolks

300g Belcolade dark chocolate

300g Belcolade milk chocolate

3 sheets silver gelatin

6g black truffle oil

3g salt

150g deZaan carbon black cocoa powder

Method

Soak the gelatin in cold water.

Heat the cream to make an anglaise with the yolks and sugar.

Pour over the chocolate in three stages, gradually emulsifying the chocolate with the cream.

Add the gelatin, pass through chinois (conical sieve).

Freeze over night.

Roll in the carbon black cocoa powder, brush off excess, while still frozen and allow to defrost in the fridge.

Recipes courtesy of deZaan

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