Gastronomixs

White chocolate and fig truffle

Creation by Hans Rompes, Latour* restaurant (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

White chocolate and fig truffle

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Ingredients

5

 

fresh figs

30

g

butter, whisked

7

g

icing sugar

200

g

white chocolate

4

g

purple food colouring, powder

3

g

green food colouring, powder

45

g

cocoa butter

Preparation method

  • Clean the figs and finely blend them in the blender together with the butter, icing sugar, and 20g of melted white chocolate.
  • Pipe the chocolate mixture in the shape of a fig and freeze.
  • Melt 80g of white chocolate with the green food colouring and 20g of cocoa butter.
  • Dip the truffle filling into the mixture.
  • Melt the remaining white chocolate with the purple food colouring.
  • Pipe the purple chocolate mixture onto the chocolate truffles.

Serving suggestions

  • As a friandise.
  • As a component in a dessert with raspberries.

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