Christmas cream truffles - recipe
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Prepare
-
Serves
20 -
Skill
Easy
Ingredients
- 175 g Dark chocolate broken
- 50 g Unrefined dark muscovado sugar
- 25 g Butter (unsalted)
- 2 Egg yolk(s) (free range)
- ½ tsp Vanilla extract
- 1 tbsp Brandy
- 2 tsp Single cream
- 40 g Cake crumb or biscuit crumb
- 50 g Chocolate flavoured strands
- 25 g Cocoa powder
- 25 g Unrefined golden icing sugar
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1
Melt the chocolate in a medium bowl placed over a pan of gently simmering water. Add the dark muscovado sugar and butter and stir until melted and smooth.
For this step you'll need:
- 175g Dark chocolate broken
- 50g Unrefined dark muscovado sugar
- 25g Butter (unsalted)
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2
Stir in the egg yolks, vanilla extract, brandy and cream. Heat gently, stirring constantly, for 2 minutes.
For this step you'll need:
- 2 Egg yolk(s) (free range)
- ½tsp Vanilla extract
- 1 tbsp Brandy
- 2tsp Single cream
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3
Add the cake or biscuit crumbs. Beat the mixture well and then set aside to cool. Refrigerate until firm enough to handle.
For this step you'll need:
- 40g Cake crumb or biscuit crumb
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4
Form the mixture into approximately 20 balls, and then roll in chocolate strands, cocoa powder and golden icing sugar. Place in sweet cases and store in a cool place.
For this step you'll need:
- 50g Chocolate flavoured strands
- 25g Cocoa powder
- 25g Unrefined golden icing sugar
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