People :

8

Preparation time :

45 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 200 gr. butter
  •  100 gr. sugar
  •  200 ml. cream
  •  350 gr. chocolate (70% cocoa)
  •  Edible gold dust
Preparation
  1. Melt chocolate with butter over a bain marie till you have a smooth, even chocolate cream. If you want to add a liqueur to the truffles, now is the time.
  2. Meanwhile, heat the cream till it starts to boil. Add sugar and dissolve (optional). Mix the hot cream with the chocolate and butter mixture and stir with a whisk until the mixture is well blended. Place in the refrigerator until firm and solid.
  3. Remove from the refrigerator, form into small balls with your hands and coat with gold dust. Cool again before serving.
Heat 500 gr. of cherries with a vanilla pod and 200 gr. of violet jam/jelly over a very low heat for 20 minutes. Strain and let cool.

Additional information

People :

8

Preparation time :

45 min

Difficulty:

Easy