Make the filling a day in advance, then your truffles are ready in no time.
Ingredients
Create the fill
Cook the whipped cream together with 3 tablespoons of sugar and let it cool down to about 30 ̊C. Then melt 240 grams of your favorite chocolate (dark, milk or white) au bain-marie, do not let it boil. Mix the cream into the melted chocolate and stir until smooth. Make sure the butter is at room temperature and stir it into the chocolate mixture as well. Finally, pour a dash (40 ml) of Licor 43 Original, Baristo or Orochata through the mixture. Voilà, the basis of your truffles!
Pour it into a baking dish lined with baking paper and let it set for 24 hours. Then cut into cubes of 1 to 2 cm.
Making the truffle Carefully roll into balls from the cubes and in the meantime melt 100 grams of chocolate of your choice in a bain-marie to approx. 30 ̊C. Dip the balls into the melted chocolate using a fork. Mix some powdered sugar with cocoa powder or ground coffee in a bowl and roll the balls through it while still warm from the melted chocolate.
Enjoy your meal!
Hint: Are you not a kitchen princess? The chocolates are available at Puur Geluk in Elst.
Photo:Delphine Chevalier
