Chocolate truffles and Floc de Gascogne

Ingredients for 6 people:

• 10 cl of Floc de Gascogne red AOP
• 50 g unsweetened cocoa powder
• 20g butter
• 10 cl of thick crème fraîche
• 200g dark chocolate

Preparation of the recipe:

Step 1:
Pour the cream into a saucepan and bring to the boil.

Step 2:
Break the chocolate into small pieces and melt it in a bain-marie with 1 tablespoon of water.
When the chocolate is melted, remove from the heat, whisk together the cream and butter until the mixture is smooth and homogeneous. Add the Floc de Gascogne.

Step 3:
Let cool, cover and refrigerate for 6 hours.

Step 4:
Take the ganache out of the refrigerator.
Put the cocoa powder in a deep plate.
Take the ganache which has become a little hard with a small spoon.
Shape them into small balls and roll them in the cocoa powder.
Refrigerate until ready to serve.

Advice:

For added indulgence, you can place a whole hazelnut in the center of the ball when shaping.

A recipe developed by Qualité Landes