Belgian chocolate truffles
The filling:
2.5 dl full cream
125 g of butter
400 g of fondant chocolate
hazelnuts
Grand Marnier
Bring the cream to the boil and add the butter. Reduce the
heat and melt cubes of chocolate in the butter cream. Add a
few tablespoons of finely ground hazelnuts. Now, if desired, a
shot of Grand Marnier can be added, but it is not necessary.
Pour the ganache into a glass bowl, leave it covered to cool to
room temperature and then put the bowl away in the fridge
until the contents have set.
Melt the chocolate au bain-marie. Take the ganache out of the
fridge and scoop out balls with a teaspoon. Put the balls one
by one on a cocktail stick and dip them completely in the
melted chocolate. Allow to drip off and then roll the balls
through the cocoa powder.
Place the truffles on baking paper on a flat serving plate and
set aside in a cool place until use.
The coating:
chocolate fondant
cocoa powder
The filling:
2.5 dl full cream
125 g of butter
400 g of fondant
chocolate
hazelnuts
Grand Marnier
Bring the cream to the boil and add the butter.
Reduce the heat and melt cubes of chocolate in
the butter cream. Add a few tablespoons of
finely ground hazelnuts. Now, if desired, a shot
of Grand Marnier can be added, but it is not
necessary.
Belgian chocolate
truffles
Pour the ganache into a glass bowl, leave it
covered to cool to room temperature and then
put the bowl away in the fridge until the
contents have set.
Melt the chocolate au bain-marie. Take the
ganache out of the fridge and scoop out balls
with a teaspoon. Put the balls one by one on a
cocktail stick and dip them completely in the
melted chocolate. Allow to drip off and then roll
the balls through the cocoa powder.
Place the truffles on baking paper on a flat
serving plate and set aside in a cool place until
use.
The coating:
chocolate fondant
cocoa powder
Ingredient
quantities
are
only
listed
when
absolutely
necessary.
Making
the
right
choices
when
following
a
recipe,
with
your
fiery
passion
for
cooking,
that's
creative cooking
!
