Fruits in disguise and chocolate truffles

For the chocolate truffles :

1. Chop the dark chocolate in a pan.

2. Pour milk and let it melt with the chocolate over low heat, stir constantly with a spatula.

3. Combine with butter.

4. Remove from the flame, add an egg yolk. Mix well and pour the cream over the mixture , while stirring.

5. Add the icing sugar at the end. Whisk vigorously.

6. Pour the mixture in a shallow bowl and refrigerate for 2 hours. Once the batter is set and cold, scoop small chocolate balls and roll it in cocoa powder. Store them in the fridge in truffle paper cups.

For fruits in disguise :

1. Mix the icing sugar with almond powder, vanilla sugar, egg white and orange flower water, until the batter has a thick consistency.

2. Roll it into a ball and cover it with plastic wrap. Place in the fridge for 2 hours.

3. Cut the dried plums and dates lengthwise. Remove the cores. Stuff half of them and the dates with almond paste. Slide a small cylinder of almond paste between the two walnut kernels, use the halves of the walnut kernels.

4. Wash and remove cores from the mirabelle plums. Rinse the grapes. Slide a mirabelle plum in the remaining dried plumes. Place the rest of walnuts on the grapes. Arrange the fruits in disguise on a cooking grid.

5. Make a caramel by heating in a saucepan granulated sugar and half a glass of water. Cook until golden brown color. Drizzle the lemon juice. Pour the caramel sauce over the fruits and let dry.

Photo credit: Sucré Salé