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Truffles with fig balsamic & oil heritage Maison Brémond




Others ingredients

  • 200 g dark bitter chocolate, 70% cocoa
  • 100g whole liquid cream
  • White sesame seeds
  • Unsweetened cocoa


  1. 1

    Pour the cream into a saucepan and bring to the boil.

  2. 2

    Break the chocolate into small pieces.

  3. 3

    When the cream is boiling, remove the saucepan from the heat and add the chocolate. Leave to stand for 4 to 5 minutes then smooth with a spatula, incorporating the condiment and oil. Leave to cool. Then work the preparation with a spatula to aerate it. Refrigerate for 30 minutes or more, until the mixture is firm enough to be rolled in your hands.

  4. 4

    Sift the cocoa in a shallow dish. Put the sesame in a second plate.

  5. 5

    Remove the preparation from the cold and work it again with a spatula to soften it. Take a knob of truffle paste, roll it very quickly between the palms of your hands. Then roll them in cocoa or sesame. Continue until the dough is exhausted.

  6. 6

    Reserve the truffles in the refrigerator and wait at least 12 hours before eating.