Thai coconut cream truffles

Ingredients

0,5 l

300 g butter, in cubes
50 g creamed coconut
2 lime leaves
100 g whipping cream
6 g Bresc Coriander puree
200 g chocolate
25 g Bresc Lemongrass puree
25 g Bresc Ginger puree
25 g Bresc Red chilli puree
50 g sugar
100 g crème patisserie
chocolate and cocoa powder for dipping

Preparation method

Heat the cream with lime leaves, creamed coconut and the sugar. Allow the flavours to be absorbed, then strain. Add 100 g butter and the chocolate and mix it all together. Mix the mixture into the crème patisserie. Beat the mixture and then add the remainder of the butter. Add the coriander, red chilli, ginger and lemongrass. Spoon the mixture into a piping bag. Pipe swirls of the mixture, then freeze the truffles. Melt the chocolate. Dip the truffles in it, then roll them in the cocoa powder. Serve the truffles chilled.