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Truffle Sauce
Ingredients
250 grams of black, semisweet chopped chocolate
180 ml of milk cream
90 grams of butter with no salt
2 tablespoons of rum
300 ml of double cream
Preparation
- Melt the chocolate in a double boiler.
- Allow the milk cream to boil. Then take it off the heat and add in the butter. Add in the melted chocolate until you obtain a soft cream. Add in the rum and double cream.
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