For big fan of white chocolate

People :

4

Preparation time :

20 min

Difficulty:

Easy

Description

Esta publicación está disponible en: Spanish

Ingredients
  • 250g white chocolate
  • 50g butter
  • 250ml single cream
  • Half a vanilla pod
Preparation

PREPARATION

  1. In a saucepan, melt the chocolate with butter in a bain marie.
  2. Once melted, add the boiled cream with the vanilla pod and stir with a whisk while cooking until you have a smooth, even sauce.
  3. Return to the heat and let the cream thicken slightly, and keep stirring until it reaches 82 °. Remove from heat, strain and let cool.

RECIPE

  1. With the same ingredients I prepared white chocolate truffles. After melting the chocolate with butter in a bain marie I added 50ml of liquid cream. I mixed well and let the mixture cool. Using a spoon I shaped a truffle which I filled with with a whole  raspberry. After closing the truffle, I coated it with icing sugar and kept them in the refrigerator until ready to use. You may also coat with grated coconut!

If you do not have …
Cream – leave it out or use whole milk.
Vanilla – ignore it or use vanilla sugar.

Possible uses

To accompany fruit desserts of all kinds.
Also with various pastries, to glaze profiteroles, or with crêpes.

For a lighter sauce, add more milk or cream.

Additional information

People :

4

Preparation time :

20 min

Difficulty:

Easy

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