White truffles with Speculoos crumbles
- 400g Fondant powder 11 or 17
- 500g Butter
- 300g Tempered white chocolate
- 1,2g Vanillin or other vanilla
For decoration :
Salted macadamia bresilienne
Tempered dark chocolate
Work the butter to soften it.
Add the fondant powder, the vanillin and blend until you get an homogeneous mass.
Add the tempered chocolate and mix.
Model at convenience and refrigerate until next day.
Coat with dark chocolate and roll the truffles in Speculoos crumbles.