White truffles with Speculoos crumbles

white truffle, truffe blanche


  • 400g Fondant powder 11 or 17
  • 500g Butter
  • 300g Tempered white chocolate
  • 1,2g Vanillin or other vanilla

For decoration :
Salted macadamia bresi- lienne
Tempered dark chocolate


  • 1

    Work the butter to soften it.

  • 2

    Add the fondant powder, the vanillin and blend until you get an homogeneous mass.

  • 3

    Add the tempered chocolate and mix.

  • 4

    Model at convenience and refrigerate until next day.

  • 5

    Coat with dark chocolate and roll the truffles in Speculoos crumbles.