- Melt the chocolate in a bain-marie. At the same time whip the cream. Add the hot chocolate carefully until a homogeneous mixture is obtained. Put the truffle mixture in a piping bag to be able to work with it.
- Reduce the Forvm Merlot vinegar until a thick texture is obtained.
- Fill semi-sphere moulds with half of the truffle mixture, leaving a small hole in the middle. Add a dash of jam and Forvm Merlot vinegar reduction. Cover with the rest of the truffle until you have a sphere.
- Once all the truffles have been assembled, leave in the freezer. Remove from the mould and dip in cocoa powder or chocolate to make them crunchy.
Recipe from David Vernet, chef from Vell Papiol restaurant!