Recipe

Ingredients

• 400g Fondant powder 11 or 17
• 500g Butter
• 300g Tempered white chocolate
• 1,2g Vanillin or other vanilla

For decoration :
Salted macadamia bresilienne
Tempered dark chocolate

Preparation

• 1

  Work the butter to soften it.

• 2

  Add the fondant powder, the vanillin and blend until you get an homogeneous mass.

• 3

  Add the tempered chocolate and mix.

• 4

  Model at convenience and refrigerate until next day.

• 5

  Coat with dark chocolate and roll the truffles in Speculoos crumbles.