The truffle for dessert: 2 simple and delicious recipes

Although truffles are most often used in savoury combinations, the subtlety of their flavours means that they can also be combined with sweet dishes.

With its woody fragrance, the truffle works wonders with chocolate, vanilla or fruit! Chocolate mousse, mi-cuit, floating island, tiramisu, baked apples... anything goes as long as you respect the balance of flavours. Surprise your guests with these two delicious and original recipes!

Crème brûlée with praline and summer truffle praline

For 4 people
Preparation : 20 mn
Cooking time : 40mn
Rest: none

Ingredients:

• 50cl whole liquid cream
• 70g of sugar
• 6 egg yolks
• 6 summer truffle pralines "Artisan de la Truffe"
• Brown sugar or brown sugar
• 1 tablespoon liquid vanilla extract

Preparation:

• Preheat the oven to 150°C.
• Infuse the truffle pralines and the vanilla extract in the boiling liquid cream.
• In a bowl, whisk the egg yolks with the sugar.
• Gently pour the infused boiling cream over the mixture, stirring constantly.
• Pour the cream into the ramekins and cook in a bain-marie for 30 to 40 minutes. The cream should tremble like a flan.
• After cooking, put in the fridge for at least 4 hours.
• Before serving, put a layer of brown sugar on each cream ramekin and pass it through a blowtorch or under the oven grill.

Artisan's Iced Truffle

For 1 truffle
Preparation : 20mn
Cooking: none
Rest: none

Ingredients:

• 50g of Madagascar vanilla ice cream
• 20g of Oreo-type shortbread chips with intense chocolate
• 20g of broken Breton palets
• Roasted hazelnuts
• Homemade chocolate sauce (dark chocolate & liquid cream)
• 1 jar of truffle chips "Artisan de la Truffe"

Preparation:

• In a frying pan, roast hazelnuts, crush them and set aside.
• In two bowls, crush the chocolate biscuits and the Breton palets.
• In a bain-marie, make a chocolate sauce by melting dark chocolate with a dash of liquid cream. At the end of cooking, add 1/2 teaspoon of summer truffle chips.
• Form a beautiful ball of vanilla ice cream and roll it generously in the chocolate cookie chips.
• In a small soup plate, pour a tablespoon of broken Breton palets. Place the scoop of rolled ice cream in the chocolate biscuit. Drizzle generously with chocolate sauce and enjoy without delay!

Anne-Emmanuelle Thion