Chocolate Pavé-Style Truffle

Name: Chocolate Pavé-Style Truffle
Cuisine: American
Ingredients: 200 grams Chocolate (bitter or sweet); 35 grams Unsalted butter; 100 grams Heavy cream (preferably 47% fat); 5 grams Honey; 1 Cocoa powder

cookpad.japan @cookpad_jp

I wanted to make truffles that'll make a big impression on everyone. These velvety chocolates melt away deliciously when you put them in your mouth.

A lightly heated knife will through cut the chocolate nice and cleanly. For 16 x 22 cm [6.3 x 8.7 in] tray (24 pieces). Recipe by Tenshino papa chef

I wanted to make truffles that'll make a big impression on everyone. These velvety chocolates melt away deliciously when you put them in your mouth.

A lightly heated knife will through cut the chocolate nice and cleanly. For 16 x 22 cm [6.3 x 8.7 in] tray (24 pieces). Recipe by Tenshino papa chef

cookpad.japan @cookpad_jp

I wanted to make truffles that'll make a big impression on everyone. These velvety chocolates melt away deliciously when you put them in your mouth.

A lightly heated knife will through cut the chocolate nice and cleanly. For 16 x 22 cm [6.3 x 8.7 in] tray (24 pieces). Recipe by Tenshino papa chef

I wanted to make truffles that'll make a big impression on everyone. These velvety chocolates melt away deliciously when you put them in your mouth.

A lightly heated knife will through cut the chocolate nice and cleanly. For 16 x 22 cm [6.3 x 8.7 in] tray (24 pieces). Recipe by Tenshino papa chef

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Ingredients

200 gramsChocolate (bitter or sweet)
35 gramsUnsalted butter
100 gramsHeavy cream (preferably 47% fat)
5 gramsHoney
1Cocoa powder

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Steps

1

Melt butter and chocolate in a double boiler.
2

Warm the heavy cream in a pot, and melt the honey.
3

Add heavy cream into the chocolate mixture, and mix.
4

Line the tray with parchment paper.
5

Pour into the tray, and chill in the fridge for 1 hour.
6

Cut into pieces, coat with cocoa powder, then it's done. You can keep this in the fridge for 1 week.