Description
Again, white chocolate... truffles... the French... and I!! This time with dried apricot and colors - saffron (in this case, it is only for colors!). Through trial and error I finally got them!
Ingredients
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White chocolate
150 g
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Cream
30 g
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Butter
30 g
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Powdered sugar
30 g
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Apricot
30 g
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Yolk egg
1 piece
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Cocoa powder
-
Saffron
Cooking
Apricot finely chopped into cubes.
Chocolate to break into small wedges and dissolve in a water bath on low heat. Boiling water should not touch the bowl with chocolate!
Turn off the heat, but do not dismiss from the water bath, add the cubed butter, then the cream and saffron (optional 1 box or on the tip of a knife). Stir well to completely dissolve the oil.
Yolk vzbit in a separate bowl with a fork or whisk. Add to chocolate butter mixture. Then the powdered sugar and apricot. Everything is very well mixed. Cover with cling film and leave in the fridge overnight.
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