Truffes au Macvin d’Arbois

► Return

  • 1.3kgs dark, bitter, chocolate with at least 70% cocoa solids
  • 80g Macvin du Jura
  • 200g crème fraîche
  • Cocoa powder

For the ganache :

  1. Bring the cream to the boil in a large pan and add, little by little, to 300g of the chocolate. Mix well.
  2. Add the Macvin and leave to cool in the fridge. Using a small spoon form the ganache into balls.

To coat the truffles :

  1. Melt the remaining chocolate in a bain-marie, stirring regularly so that it does not get too hot.
  2. Dip the balls of ganache into the chocolate and immediately roll them in the cocoa powder with the aid of a fork.