risotto with truffle

INGREDIENTS

For 10 pieces :

PREPARATION

    1. Melt the milk chocolate and pour the melted chocolate into the egg moulds. Use a brush to spread the melted chocolate over the entire surface of the moulds.
    2. Place the moulds in the refrigerator for one hour.
    3. Melt 385 g of white chocolate.
    4. Once the white chocolate has melted, add 3 tablespoons of Délice à Tartiner Noisettes & Lait.
    5. Pour the mixture into the egg-shaped moulds, add a handful of chocolate chips and return to the fridge.
    6. After one hour, check that the shells are well cooled and then remove them from the moulds.
    7. Melt the remaining 20g of white chocolate, use a toothpick to spread the melted white chocolate around the edges of the shells and stick them together.

    Wait a few minutes before serving !

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    risotto with truffle

    INGREDIENTS

    For 10 pieces :

    PREPARATION

        1. Melt the milk chocolate and pour the melted chocolate into the egg moulds. Use a brush to spread the melted chocolate over the entire surface of the moulds.
        2. Place the moulds in the refrigerator for one hour.
        3. Melt 385 g of white chocolate.
        4. Once the white chocolate has melted, add 3 tablespoons of Délice à Tartiner Noisettes & Lait.
        5. Pour the mixture into the egg-shaped moulds, add a handful of chocolate chips and return to the fridge.
        6. After one hour, check that the shells are well cooled and then remove them from the moulds.
        7. Melt the remaining 20g of white chocolate, use a toothpick to spread the melted white chocolate around the edges of the shells and stick them together.

    Wait a few minutes before serving !

      Associated products

      Our other recipe ideas