White Truffle Pralines

Ingredients

• 0.125 l heavy cream
• 200 g white chocolate
• 30 g Butter
• 50 g white chocolate

Instructions

1. 1.

   Bring the cream to a boil, then remove from heat. Chop the chocolate into small pieces and stir it into the hot cream until fully melted. Let the mixture cool.

2. 2.

   Add room‑temperature butter and mix well. Refrigerate the batter for 1 hour.

3. 3.

   Use a teaspoon to scoop cherry‑sized portions of the chilled mixture, roll them into balls, optionally place them in paper molds, then drizzle white chocolate over each ball.