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| ¡üInstructions |
Photo #1
Photo #2
Photo #3
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Remove the inner part(s) of a 14cm X 10cm truffle box and line the outer box with plastic wrap. Make sure the plastic wrap also covers the outer sides to keep the box clean.
In a saucepan, heat cream until it almost reaches a boil.
Place chocolate in a bowl. Pour in hot cream and leave for about 30 seconds. (Photo #1)
Using a small whisk, gently stir in a circular motion until the mixture turns to a chocolate color. (Photo #2)
Add melted butter and liqueur. Mix lightly.
Fill the plastic-wrap-lined truffle box with the chocolate mixture. Smooth the surface and refrigerate until firm. (Photo #3)
When the chocolate becomes firm, remove it from the box in the plastic wrap and cut into small pieces using a warmed knife. (Try warming the knife after each cutting to prevent splintering.)
Place cocoa powder in a dish and roll l the chocolate pieces in it. Dust evenly.
Place the chocolate in the inner box of the truffle box. Sprinkle with cocoa powder.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
one 14cm X 10 cm truffle box |
0kcal |
90 minutes |
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| sweet chocolate couverture chips |
200g |
| whipping cream |
160g |
| butter |
10g |
| liqueur of your choice |
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| cocoa powder |
30g |
¡ÚPreparation¡Û
- Melt butter.
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