Description
Gentle, soft truffles with a slight acidity and a very unusual filling, will not leave anyone indifferent.
Ingredients
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White chocolate
200 g
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Cream
30 ml
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Champagne
2 Tbsp
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Figure
10 tsp
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Lemon peel
1 tsp
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Honey
2 Tbsp
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Granulated sugar
2 Tbsp
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Powdered sugar
30 g
Cooking
Rice aquatics Wild Rice cooked according to package instructions, cool to room temperature.
With a lemon grater to remove the zest. To prepare the caramel to heat on the fire a frying pan with a thick bottom, add the sugar, honey, add lemon zest and stir until the sugar is dissolved.
Add in the caramel mass rice and really mix well. Set aside and allow the rice to cool and to soak up the caramel a few hours.
Melt in a water bath chocolate and cream, stirring constantly.
Add the champagne, stir well, let cool, cover with clingfilm and refrigerate for about 3 hours
From chocolate to form lepeshechki, put inside of each a small pinch of caramel rice
To form small balls so that the rice was inside and roll in powdered sugar.
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