Ingredients:
16 oz dark chocolate
1 cup cream
1 tablespoon brandy (optional) (for use, coffee liqueur is really good here)
Directions:
Divide, cut the chocolate into small pieces.
Heat the cream just to the point of simmering. Watch it all the time, because cooking cream can overflow the pot! Remove from heat immediately take once it starts to bubble.
Stir in the chocolate and alcohol, and stir until theChocolate is completely melted. Let cool, then place in the refrigerator.
Check the consistency of the truffle mixture after 5 hours in the refrigerator. You should be able to draw it with a spoon, and roll balls of it. If it is too soft (not) roll into balls, put it back in the fridge and check again after 1 hour.
Line interpret the baking tray with baking paper. Once the truffle mix the right consistency, use a spoon to roll some of it on your hands, putinto balls and place balls on parchment paper.
Note: At this point you can also roll the truffles in chocolate sprinkles (chocolate sprinkles to make,) by grinding an additional small chocolate in a food processor. This step is optional, I only know that if presentation is important, because the truffle in chocolate sprinkles look like professionally done plain truffles:)
Put the baking tray with truffles in the freezer for at least 1 hour. Afterremove them from the freezer, take the truffles out of the parchment paper onto the plate. Store the truffles in the refrigerator.
Enjoy!
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