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.

Ingredients

100 g white chocolate

6 cl liquid cream

30 g unsalted butter

2 cl rhum

grated rind of yuzu

3 tbsp confectionners’ sugar

Directions

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