Scandinavia(Change)

Bonbons of white chocolate and Atsina Cress

Cress used

Bonbons of white chocolate and 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.