- 200 gr. butter
- 100 gr. sugar
- 200 ml. cream
- 350 gr. chocolate (70% cocoa)
- Edible gold dust
- 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.
- 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.
- 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.