Chocolate Truffles with Sugar Sprinkles
(Percentage of daily recommendation)
|Calorie||1,238 kcal||(59 %)|
|Protein||23.13 g||(24 %)|
|Fat||118 g||(102 %)|
|Carbohydrates||63.34 g||(42 %)|
|Sugar added||0 g||(0 %)|
|Roughage||0.59 g||(2 %)|
|Vitamin A||360.08 mg||(45,010 %)|
|Vitamin D||0.3 μg||(2 %)|
|Vitamin E||1.28 mg||(11 %)|
|Vitamin B₁||0.07 mg||(7 %)|
|Vitamin B₂||0.23 mg||(21 %)|
|Niacin||0.6 mg||(5 %)|
|Vitamin B₆||0.05 mg||(4 %)|
|Folate||13.36 μg||(4 %)|
|Pantothenic acid||0.43 mg||(7 %)|
|Biotin||0.71 μg||(2 %)|
|Vitamin B₁₂||0.52 μg||(17 %)|
|Vitamin C||1.22 mg||(1 %)|
|Potassium||269.35 mg||(7 %)|
|Calcium||148.81 mg||(15 %)|
|Magnesium||39.37 mg||(13 %)|
|Iron||9.51 mg||(63 %)|
|Iodine||8.12 μg||(4 %)|
|Zinc||1.34 mg||(17 %)|
|Saturated fatty acids||76.45 g|
Rinse, dry and chop rosemary. Combine rosemary and cream and boil the cream. Remove from heat, cover and infuse for 20 minutes. Strain through a sieve. Chop milk and dark chocolate into pieces and place in a bowl. Boil rosemary cream again and add chopped chocolate and stir to melt. Gradually, stir in the cognac. Set aside mixture to cool for at least 5 hours. Cut butter into small pieces and stir gradually into the chocolate cream. Place chocolate cream in a piping bag with a large tip and pipe equal amounts onto a baking sheet lined with parchment paper. Chill for at least 1 hour. Roll each quickly to form a ball.
Chop dark chocolate coarsely. In a double boiler, melt over hot (not boiling water). Remove from heat and let cool until lukewarm.
Using a fork, dip chocolate balls into the melted chocolate to coat.
Remove ball from melted chocolate and set aside on a cooling rack.
To decorate, sprinkle with sugar and carefully place on plate to cool.