- 250g white chocolate
- 50g butter
- 250ml single cream
- Half a vanilla pod
- In a saucepan, melt the chocolate with butter in a bain marie.
- Once melted, add the boiled cream with the vanilla pod and stir with a whisk while cooking until you have a smooth, even sauce.
- Return to the heat and let the cream thicken slightly, and keep stirring until it reaches 82 °. Remove from heat, strain and let cool.
- 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.
To accompany fruit desserts of all kinds.
Also with various pastries, to glaze profiteroles, or with crêpes.