A holiday sweetness in the look of the Arabian Nights that will melt small and big greedy.
For about 20 truffles:
- 6 turkish delight
- 1 C. cream of rose (optional)
- 200 g chocolate rich in cocoa
- 100 g of butter
- 90 g icing sugar
- 1 sachet of vanilla sugar
- 10 cl thick cream
- 1 egg yolk
- 50 g bitter cocoa powder
For the decor:
- some Turkish loukoums
- silver beads
Tap the Turkish delight to get rid of excess starch, which covers them.
Cut them into tiny cubes.
Possibly, put them in a bowl with the rose cream and let macerate until use.
Break the chocolate into pieces in a bowl and melt it gently in a bain-marie or microwave with the soft butter cut into small pieces, then smooth with a whisk.
Stir in the icing sugar and vanilla sugar, then the cream.
Remove from the bain-marie and smooth with a whisk to make the mixture shiny and smooth.
Then add the egg yolk beating well, then the dice of Turkish delight and maceration of rose cream if necessary. Mix well.
Cover the salad bowl with stretch film and place it in a cool place for at least 12 hours for the preparation to firm up.
At the end of this time, take the dough by teaspoonfuls, shape them quickly in the shape of truffles between the palms of the hands and roll them immediately into the cocoa spread on a plate.
Arrange the pyramid truffles on a plate and chill.
Take out the truffles 15 to 20 minutes before the tasting so that they are very soft and melting. Arrange Turkish delight around the pyramid and sprinkle with silver beads.
Recipe and photo: Cedus