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Le Chaudron recipe
Truffes yeux de monstre
Monster eye truffles
⏱ 60 minServes 20Easy140 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients20 servings
200 g (7 oz)dark chocolate
150 ml (⅔ cup)heavy cream
20 gunsalted butter
150 g (5 oz)white chocolate
20round colored candies
- 200 g (7 oz) dark chocolate
- 150 ml (⅔ cup) heavy cream
- 20 g unsalted butter
- 150 g (5 oz) white chocolate
- 20 round colored candies
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 20. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the cream in the saucepan until it just simmers, pour over the dark chocolate pieces, let stand 1 min, then whisk smooth.
- Stir the butter into the warm ganache, then refrigerate at least 2 hours until firm enough to shape.
- Scoop small amounts and roll quickly into even balls, then chill.
- Melt the white chocolate over a water bath and dip each truffle with the fork to coat smoothly.
- Place on the parchment-lined sheet and immediately put a colored candy in the center of each for the pupil.
- Chill about 20 minutes until the white chocolate hardens, then serve stacked in a pyramid.
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