20g of corn syrup
140ml of fresh heavy cream
300g of bittersweet chocolate, chopped
70g of softened butter, cut into cubes
For Assembly
6 small cookie molds (store-bought)
20g of corn syrup
140ml of fresh heavy cream
300g of bittersweet chocolate, chopped
70g of softened butter, cut into cubes
For Assembly
6 small cookie molds (store-bought)
Step 1
In a saucepan, combine the corn syrup, heavy cream, and bring to a simmer
Add the chocolate and mix with a spatula, to prevent air bubbles from forming
Step 2
Cook until the chocolate melts
Turn off the heat, add the butter, and mix slowly
Step 3
Pour this creme into the cookie molds
Let the creme rest (covered, with clean cloth) before serving
If you need to store it for later, keep the truffles in the refrigerator.
