Ingredients
Preparation
Melt the chocolate in a bain-marie after first reducing it to pieces.
Remove the pan from the heat and add the butter, then the egg yolks and crème fraiche. Stir vigorously.
Mix the hazelnut powder with the almond powder. Pour half to the previous cream and leave to harden in the refrigerator.
Form small balls and roll them in the rest of the powder. Once the operation is complete, put everything in the fridge for two.
