Ingredients

Truffles
cream 33% (1)
0.25 cup
4.25 tbsp
65 g
2.28 oz
2.14 fl oz
rye bread
0.25 cup
2.50 tbsp
38 g
1.33 oz
1.25 fl oz
white chocolate 32%
0.75 cup
170 g
5.95 oz
5.61 fl oz
cocoa butter
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
cream 33% (2)
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
honey
1 tbsp
15 g
0.52 oz
0.50 fl oz
parmesan
0.25 cup
3.50 tbsp
52 g
1.82 oz
1.72 fl oz

Method

Cooking method

  1. Combine the warm cream (1) with the Rye bread, and let stay like this for about 10 minutes. Then bmash the mixture with a blender.
  2. Melt the white chocolate.
  3. Mix the cream (2) with cocoa butter, heat until the cocoa butter dissolves, and pour over the white chocolate. Mash the mass with a blender.
  4. Add the Rye bread mass, honey and grated parmesan cheese to the chocolate mass, and mash with a blender until smooth.
  5. Place the finished mass in the fridge for 24 hours to stabilize.
  6. After stabilization, roll the balls around 16g (0.55 oz) each. The calculation in the recipe is for approximately 22 truffles.
  7. Place the truffles in the freezer for a few hours to stabilize.
  8. Cover the stabilized truffles with tempered white chocolate.

The shelf life of the truffles is for up to 6 weeks in the fridge.