What better Christmassy chocolate treat than delicious, soft and creamy truffles? Nothing.
IMPORTANT: make them the day before!
Makes 20 truffles
200g dark chocolate
100g white sugar
2 tablespoons milk
a pinch of crushed rock salt
1. Break the chocolate and place in a heat-proof bowl over a pot with simmering water. Add the sugar, milk and butter and let melt. Stir towards the end so that it all mixes together.
2. Remove from the heat. Separate the egg yolks from the whites. Place the yolks in the chocolate mixture and mix quickly. Add the crushed salt and combine.
3. Leave them in the fridge overnight or for a minimum of 4 hours.
4. Remove from fridge and using a teaspoon place some mixture in your hand and create little balls. Pour cocoa powder in a dish and roll the truffles in it.
In collaboration with Cécile Berbezy