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Daniela

Daniela De Tagle

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Recipe of Christmas Truffles
Recipe

Christmas Truffles

5h 40 mins
Half
32
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Rich and easy chocolate truffles decorated for a Christmas touch with white chocolate and white and red mint sweets.
Learn more about Daniela De Tagle

Ingredients

40 portions
  • 500 grams bittersweet chocolate, finely chopped
  • 1/2 cups whipping cream
  • 2 tablespoons orange liqueur, Grand Marnier
  • 150 grams White chocolate
  • 1/2 cups sweet peppermint whites and reds, crushed

Preparation

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.

PRESENTATION

To serve place the truffles on a large platter, they will look great.

TIPS

You can also cover the truffles with cocoa instead of the melted semi-bitter chocolate to save time.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
452.3
kcal
22.62%
Carbohydrate, by difference
56.6
g
18.87%
Protein
3.9
g
7.8%
Total lipid (fat)
27
g
41.54%
100
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Provided by USDA
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