Bonbons of white chocolate and Atsina Cress


Makes 25

  • 100 ml cream
  • 15 g butter
  • 450 g white chocolate
  • 2 cartons of Atsina® Cress

Bring the cream and the butter to the boil. Remove from the heat and stir in 250 g chocolate. Chop the leaves from the Atsina® Cress and mix into the chocolate mixture. Pour the chocolate mixture into a deep container and allow to stiffen in the fridge. Scoop balls from the ganache using a warm parisienne scoop and put in the freezer.

Melt the rest of the chocolate and roll the balls through it. Place on a grid and place in the fridge.

Serve on a plate and garnish with Atsina Cress.

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