Liqueur truffles

Liqueur truffles
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200 ml double cream
50 g butter or margarine
300 g dark chocolate
30 g Dansukker Icing Sugar
15 ml liqueur, e.g. Cointreau
20 g Dansukker chocolate flavoured icing sugar
50 g dark chocolate, grated

Combine the cream and butter/margarine in a saucepan and bring to the boil. Break the chocolate into small pieces and add to the hot cream mixture. Stir until the chocolate has melted. Stir in the icing sugar and liqueur. Refrigerate for a couple of hours. Mix the icing sugar with the grated chocolate on a small plate. Shape the truffle into balls and roll them in the chocolate mixture. Store in an airtight container in the refrigerator.

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