200 g dark chocolate (75% cacao)

200 g heavy cream (35% fat content)

25 g butter

2 tbsp 1 orange liqueur or rum

Powdered cacao, ground nuts, powdered sugar for decoration.



Boil cream, pour over small pieces of broken chocolate, mix until melting chocolate and receiving smooth mass. Add finely chopped butter, mix it until dissolved, pour the alcohol, cool to room temperature and leave it in the refrigerator for 8-10 hours.

Scoop cold chocolate mass with cold teaspoon, shape balls and sprinkle it into powdered cacao, nuts and powdered sugar.

You make decorate truffles with chocolate frosting. For this put finely mangled bar of milk or white chocolate into bowl, add 50 g butter, melt, mix and pour sweets.

Bon Appetit!


Both comments and pings are currently closed.

Comments are closed.

счетчик для сайта