Mushroom truffles

PT2H

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Ingredients

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1
Bring the ceps and double cream to a boil in a large saucepan. Add to the chopped white chocolate and stir until melted. Allow to cool and then pass the liquid through a fine sieve
2
Spread the mixture evenly on a tray and place in the fridge until it has set. Use a Parisian scoop to make small cep cream balls. Chill until needed
3
Temper the chocolate by melting two-thirds of it in a saucepan at 58°C. Once melted, add the remaining third. The temperature should have dropped to 23°C. Heat gradually until the temperature reaches 32°C
4
Dip the cep cream balls in the chocolate coating, allow the excess to drip off, then roll in the cocoa powder
5
Place one small dot of melted chocolate on each truffle to secure a flake of sea salt
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