samedi 10 décembre 2011

Rhum-coco- yuzu truffles.

Here is my first publication that is at the same time my involvement with the challenge for the White Xmas contest.

White truffles with rhum and yuzu rind.


100 g white chocolate
6 cl liquid cream
30 g unsalted butter
2 cl rhum
grated rind of yuzu
3 tbsp confectionners’ sugar


In a large bowl, beat cream and melted butter.
Stir in melted chocolate.
Add the rhum and the grated rinds.
Mix well.
Refrigerate for about 1 hour.
Shape into 1 inch balls
Roll the truffles in confectionners’sugar

2 commentaires:

  1. Hello Marie Claire, welcome to the world of foodblogging and at the same time to the White Christmas contest. I wish you the best luck in this new adventure and look forward to reading your future recipes. Alex