in Latin America

Brazilian chocolate truffles

updated

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Ingredients for 1 servings:

  • 200 g dark chocolate (60-70% cocoa)
  • 100 g crème fraîche
  • 3 tbsp brandy
  • 1 tbsp butter or palm oil
  • 100 g chocolate sprinkles or flakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with a dash of alcohol, makes about 50 pieces

Slowly heat the crème fraîche and melt the coarsely chopped chocolate in it. Add the brandy and butter and stir until smooth. Refrigerate the mixture until malleable. Then form into balls and roll them in the sprinkles. It’s best to store them in the refrigerator. I used butter for my truffles because they stay more pliable!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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