Bonbons of white chocolate and Atsina Cress

(For 25 pieces)

• 100 ml cream
• 15 g butter
• 450 g white chocolate
• 2 cartons of 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.