Description Choco-Cassis Chocolates made from Crème de Cassis de Dijon Briottet. Recipes for 20 chocolates. Recipe card Crème de Cassis de Dijon 8 cl Ingredients Plain black chocolate couverture - 750 g Single cream - 250 g Preparation Ganache à la Crème de Cassis de Dijon Briottet : Chop the 250 g of chocolate. Bring the cream to the boil then pour half of it over the chocolate followed by the other half. Emulsify with a whisk. Pour in the Crème de Cassis de Dijon and stir well. Pour this ganache into a tin 1.5cm high. Allow the ganache to set, then cut into pieces 3cm long x 1.5cm wide. Coating : Chop the 500 g of chocolate, melt it to 55°C then cool to 27°C, then bring the temperature up to 32°C. Dip the pieces of ganache in the chosolate using a dipping fork. Allow to set at room temperature.
