Ingredients
160g/6oz unsweetened cocoa powder
75g/3oz fructose
150g/5 oz unsalted butter
2 egg yolks
80g/3oz creme fraiche
Preparation
Remove the butter from the fridge 4 hours before starting.
Place butter in basin and work with wooden spoon until texture is smooth. Incorporate first egg yolks, then fructose and then cocoa. Continue stirring with spoon until completely smooth.
Add creme fraiche and mix into stiff paste, if mixture is too soft, return to fridge for 1 hour to stiffen.
Shape paste into balls and roll in cocoa powder. Store in fridge but allow 15 minutes before serving.
