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.

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