1/2 cups sweet peppermint whites and reds, crushed
Preparation
5h 40 mins
0 mins
Medium
In a deep bowl place 250 grams of the semi bitter chocolate.
Heat the cream in a pot over medium heat until it boils and pour over the chocolate. Cover the bowl with a plate and allow the chocolate to melt for 5 minutes.
With a balloon whisk beat the chocolate and cream until you get a smooth and homogeneous mixture. Add the Grand Marnier and beat a little more.
Cover the container and allow the chocolate to cure for 2 hours in a cool place.
Prepare a baking sheet with waxed paper. With a spoon place chocolate balls on the paper.
Cool your hands in cold water and make small balls with each chocolate montonsito.
Melt the remaining semi-bitter chocolate in a bain-marie and cover the truffles. Refrigerate for 30 minutes.
Melt the white chocolate in a bain-marie and decorate the truffles with a spoon and sprinkle the mint candy. Refrigerate for 30 more minutes or until served.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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