We’re offering you a touch of originality in the kitchen with our super chocolate truffles (so far so good) AND with molitors. Put on your apron and chef’s hat and impress all your friends with this extraordinary dessert!
Cooking insects has never been so easy!
This recipe requires 20 minutes of preparation and then 30 minutes of rest.
Ingredients (for 4 people):
165 grams of dark chocolate
8.5 cl of full cream
30 grams of molitor (1 tin of plain molitor)
2 cl of Grand Marnier
20 g unsweetened cocoa powder
Let’s get cooking!
In a hot pan, flambé the Molitors with the Grand Marnier, until the alcohol has completely evaporated, be careful not to burn yourself!
In a saucepan, heat the full cream until it boils. Then add the chocolate pieces. The mixture should be smooth and homogeneous. You can now add your flambéed Molitors to this mixture.
Leave the mixture on a baking tray in the fridge until it has set (about 30 minutes). Once the dough is cold, cut it into small squares and roll them into small balls by hand. Then coat them with cocoa.
You can also coat your truffles with molitor, coconut, or dried fruit, to vary your taste.
Did you know that? (we didn’t!)
In 1895, a confectioner who had run out of chocolate decided to invent a recipe based on fresh cream and cocoa. The chocolate truffle was born!
Well, we imagine that he had not yet considered cooking them with insects 😉