Truffes au chocolate blanc et au sésame noir
200g White chocolate
50g Whipping cream
30g Black sesame paste
20g Black sesame
15g White sesame
Break 100g white chocolate in to small piece. Heat the cream until just under boil, pull over the chocolate, let set for 5 minutes, until all the chocolate melted. Add the sesame paste, mixing well. Freeze at least 5 hours. Use scoop to make small ball, and freeze.
Melted rest of chocolate, mix in sesame seed. Use two forks dip the ball in to the chocolate, put in tray and freezer until the chocolate harden. Store in fridge.
No comments:
Post a Comment