Truffle cake
Ingredients
300 ml whipping cream
2 tbsp Dansukker Glucose Syrup
1 tsp fresh ginger, finely grated
300 g dark chocolate
200 ml almond macaroons (Cloetta) or crumbled biscuits
200 ml mixed nuts
200 ml Pimpim raspberry sweets
Instructions
Bring the cream, glucose syrup and ginger to the boil. Crumble in the chocolate and stir until all the chocolate has melted. Cover a rectangular tin with aluminium foil. Fill the bottom of the tin with a layer of the chocolate mixture. Now mix the biscuits/macaroons, nuts and sweets with the chocolate. Pour the mixture into the tin. Keep cool. Turn upside down to serve and cut into pieces.
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