100 g butter
150 ml double cream
300 g dark chocolate
60 g Dansukker Icing Sugar with chocolate taste
3 tbsp cognac
2 tbsp Dansukker Icing Sugar with chocolate taste
3 tbsp Dansukker Granulated sugar
small paper cups
Bring the cream and butter to the boil in a saucepan. Break the chocolate into small pieces and mix in. Add the icing sugar and stir until the chocolate has melted.
Mix in the cognac. Allow the mixture to stand in the fridge overnight. Mix the icing sugar and superfine sugar. Shape small balls of the cognac mixture and roll them in the sugar mixture.
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