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.
Refrigerate for about 1 hour.
Shape into 1 inch balls
Roll the truffles in confectionners’sugar