WITH BOSCOVIVO WHITE TRUFFLE BUTTER
Ingredients for about 20 chocolate truffles:
130 g cream
65 g sugar (optional)
270 g dark chocolate
40 g Boscovivo white truffle butter
Cocoa powder as required
To prepare chocolate truffles start by cutting finely the dark chocolate on a chopping board and by putting it in a large bowl together with the sugar.
Put the cream to boil. In another bowl put the Boscovivo white truffle butter, pour two spoons of boiling cream on it and mix well, until the butter is melted. Pour the remaining boiling cream on the finely chopped chocolate and mix gently in order to obtain a smooth and homogeneous mixture. Add the cream and butter mixture to the melted chocolate.
Put the bowl in the fridge for at least 3 hours so that the mixture becomes firm. After this time, sift the cocoa powder on a dish and helping yourself first with a teaspoon and then with your hands form small balls slightly larger than a cherry. Then pass them in the cocoa powder and arrange them on a tray.
The truffles can be stored for 2/3 weeks in the refrigerator.