White Chocolate and Violet Truffles
White Chocolate and Violet Truffles - elegant and dainty chocolates with a delicate flowery flavour.
Recipe adapted from Un Dejeuner de Soleil
– 5 oz. white chocolate
– 1/3 cup + 2 tbsp heavy cream
Candied violets to garnish
The previous night, put half the heavy cream to boil. Put the fire off, add the chopped white chocolate and keep it aside for 5 minutes.
Mix and stir in the remaining cream and the violet essence. Refrigerate overnight.
The following day, whip the ganache until fluffy.
Put it in a piping bag and pipe it into chocolate liners.
Refrigerate for 2 hours, then decorate the truffles with candied violets and serve.