Contents
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Ingredients
- 50 ml Whipped cream
- 40 g Clarified butter
- 200 g Semi-Dark couverture
- 2 cl Brandy
- 50 g White couverture
- Chocolate candy cuffs
Instructions
- - Heat the cream and clarified butter in a saucepan - add the chopped couverture and let it melt slowly
- - the mixture in a water bath while stirring occasionally - until it is firm - let cool - stir with the hand mixer for about 2 - 3 minutes until a smooth mixture has formed - add the brandy (always season to taste)
- - grate the white couverture - cut off small heaps with 2 teaspoons - shape into balls - roll in the white, grated couverture - put in praline sleeves
- If stored in a cool place, the truffles can be kept for about a week.
Nutrition
Serving: 100gCalories: 427kcalCarbohydrates: 46.4gProtein: 7.9gFat: 21.9g