Truffles mandarines

For 3 dozen

  • 4 mandarins (200 gr. Approx.)
  • 400 gr. chocolate rich in cocoa
  • 80 gr. bitter cocoa powder
  • 100 gr. icing sugar
  • 200 gr. butter
  • 20 cl. thick cream
  • 2 egg yolks
  • 4 tsp. soup mandarin liqueur
  • 2 bags of vanilla sugar
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1 h. + 3 à 4 h. au réfrigérateur
sans

 


 

 

  1. Mandarines Cut into small cubes and put them in a salad with mandarin liqueur, let marinate until ready to use.
     
  2. In a bowl, crush the chocolate into pieces. Do it melt in double boiler or microwave. When it begins to soften, add the butter. Continue to melt mixing until a smooth cream.
     
  3. Out of the fire, add the icing sugar and vanilla sugar, mixing well to dissolve.
    When the mixture is lukewarm, add egg yolks and cream farîche, then preserved mandarins and juice. Mix in dividing property, put in refrigerator for 3 to 4 h.
     
  4. After this time, pull the preparation of the refrigerator. Then with a small spoon, remove the small nuts and shape them into the form of balls.
    Spread cocoa on a plate and roll the truffles there. As store them on a platter or in a box lined with parchment paper. Keep cool until the tasting.