Ingredients
- 230 gr dark chocolate
- 30 gr butter
- 60 ml crème fraiche liquide
- 60 ml sour cream
- 4 passion fruits
- cocoa powder
Steps
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Melt the dark chocolate with the butter.
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Stir until smooth.
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Ajouter la crème fraiche liquide. Add the sour cream.
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Above a saucepan, pour the pulp of the passion fruits into a strainer and crush it with the back of a tablespoon until all the pulp is in the saucepan. Discard the seeds.
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Add the pulp and juice of the fruits to the rest of the mixture.
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Let it cool and place in the refrigerator.
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With the help of a small spoon, form truffles. Roll them in cocoa powder.
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Keep in the refrigerator.