Delicious semi bitter chocolate truffles with a touch of whipped cream and covered with cocoa.
Learn more about Daniela De Tagle
Ingredients30 portions
Preparation
In a small pot heat the whipping cream until it begins to bubble, remove from heat and allow to cool for 5 minutes.
Melt 300 grams of chocolate in a bain-marie. Remove from heat and add the remaining 50 grams. Then add the cream and mix well.
Prepare a baking sheet with waxed paper.
Place 2 tablespoons of the truffle base in your hands and form a ball. Place on the baking sheet, repeat with all the remaining base. Refrigerate for at least 3 hours.
Melt the chocolate for the bain-marie cover. Place a spoonful of the chocolate in your hand and pass a truffle for it, covering the truffle with chocolate. Place back in the tray, repeat with all the truffles.
Allow the chocolate to cool and pass through the cocoa powder. Repeat with all the truffles.
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