John Myers
Contents
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Ingredients
- 300 g Dark chocolate
- 100 g Milk chocolate
- 120 ml Cream
- 3,6 g Instant espresso powder 2 sachets approx.
- 40 g Butter
- 50 g Cocoa to roll over
Instructions
- Roughly chop both types of chocolate and place in a bowl. Bring the cream, espresso powder and butter to the boil briefly in a saucepan, pour over the chocolate pieces and stir vigorously with a wooden ladle to form a smooth, shiny mixture. Place a sheet of cling film tightly on the surface and place the bowl in the refrigerator until the mixture has set. This can take 4 to 5 hours.
- Sift the cocoa into a bowl to shape it. Cut off walnut-sized portions from the now firm mass with a teaspoon, shape them into small balls between your hands that have been moistened under cold water and then lightly dried again, and first place them on a mat. Process the mass little by little. But every now and then clean your hands (the body heat leaves something on them when rolling), hold them under cold water and dry them off slightly. When all balls are formed, always add 3 pieces to the cocoa and move the bowl back and forth in a circular motion until the balls are coated all around.
- Ready is a delicious treat - either to give away or to enjoy yourself ........ ;-))
- The above-mentioned number of people refers to a portion of approx. 30 - 35 pieces - depending on the size.
Tip:
- If you want to "perfume" the truffle with alcohol, you only need 100 ml of cream and 2 - 3 tablespoons of alcohol (e.g. kirsch, whiskey, cognac etc.)
