Truffles
Take 225g of very dark chocolate and chop finely.
Bring 175ml cream to 'thinking about boiling' phase... Not boiling!
Pour cream over choc and combine with spatula until a homogenous, dark, luscious, smooth thing emerges called ganache.
Add a splash of cognac if you wish.
Refrigerate until solid.
Roll into balls with cocoa dusted hands then roll in some topping:
Crushed nuts
Grated coconut
Icing sugar
or hundreds and thousands...
Serve or eat all by yourself if you've had a really tough December.
Xxx
Take 225g of very dark chocolate and chop finely.
Bring 175ml cream to 'thinking about boiling' phase... Not boiling!
Pour cream over choc and combine with spatula until a homogenous, dark, luscious, smooth thing emerges called ganache.
Add a splash of cognac if you wish.
Refrigerate until solid.
Roll into balls with cocoa dusted hands then roll in some topping:
Crushed nuts
Grated coconut
Icing sugar
or hundreds and thousands...
Serve or eat all by yourself if you've had a really tough December.
Xxx
