People :

6

Preparation time :

15 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients

For the truffles:

  • 500 gr. chocolate (70% cocoa)
  • 250 gr. butter
  • 300 ml. cream

      For the coating:

  • 500 gr. chocolate (70% cocoa)
  • Icing or caster sugar
Preparation
  1. Melt the chocolate with butter over a bain marie, mixing well to obtain a good smooth chocolate cream that’s smooth and shiny. Add cream and beat with a whisk.
  2. When the mixture is well blended, alow to cool in the refrigerator for 1 hour until it sets. Remove the truffles from the refrigerator, and roll the mixture into balls with your hands. Then return to fridge for another hour.
  3. Melt chocolate at 45ºC till it liquifies. Dip the truffles in the chocolate sauce and allow the chocolate to solidify on the truffles. If the truffles are cold this will take place almost  immediately upon contact with the truffles.
  4. Chill the truffles and coat with icing sugar. Serve.
Try adding nuts to your truffles, for example hazelnuts. Armagnac goes great with chocolate, such as Armagnac Baron de Sigocnac V.S.O.P, a natural and refined cognac, aged in oak barrels for 20 years.

Additional information

People :

6

Preparation time :

15 min

Difficulty:

Easy