Mushroom truffles

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

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

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

Dip the cep cream balls in the chocolate coating, allow the excess to drip off, then roll in the cocoa powder

Place one small dot of melted chocolate on each truffle to secure a flake of sea salt