Chocolate truffles (truffes au chocolat, 01/91)

1 Servings

Ingredients

Quantity Ingredient
200 grams Chocolate; meio-amargo, Garoto ou Nestle, em barra, diced
150 grams Creme fraiche; creme de leite fresco
2 ounces Or Grand-Marnier; (1 calice)
150 grams Milk chocolate; diced
2 tablespoons Milk
2 cups Unsweetened cocoa; powdered

Directions

In a small pan, bring creme fraiche to a boil. Add dark chocolate and stir just until melted. Chill for 6 hours or more. With electric beater or wooden spoon, stir and beat adding liquor until it becomes light and firm.

Return to refrigerator for 3 hours. Make small balls with your hands.

Freeze until firm. Melt milk chocolate with milk, and remove from heat. Dip balls into melted hot chocolate (this must be done very quickly), and roll them in the cocoa, with the help of a fork. Keep in the refrigerator until serving time.

Recipe by: ELLE , Fiches de Cuisine Posted to EAT-L Digest by Leon & Miriam Posvolsky <miriamp@...> on Sep 16, 1997

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