Chocolate Truffles with Sugar Sprinkles

0
Average: 0 (0 votes)
(0 votes)
Chocolate Truffles with Sugar Sprinkles
share Share
print
bookmark_border Copy URL
Health Score:
3,5 / 10
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 6 h. 40 min.
Ready in
Calories:
1238
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie1,238 kcal(59 %)
Protein23.13 g(24 %)
Fat118 g(102 %)
Carbohydrates63.34 g(42 %)
Sugar added0 g(0 %)
Roughage0.59 g(2 %)
Vitamin A360.08 mg(45,010 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.28 mg(11 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.23 mg(21 %)
Niacin0.6 mg(5 %)
Vitamin B₆0.05 mg(4 %)
Folate13.36 μg(4 %)
Pantothenic acid0.43 mg(7 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂0.52 μg(17 %)
Vitamin C1.22 mg(1 %)
Potassium269.35 mg(7 %)
Calcium148.81 mg(15 %)
Magnesium39.37 mg(13 %)
Iron9.51 mg(63 %)
Iodine8.12 μg(4 %)
Zinc1.34 mg(17 %)
Saturated fatty acids76.45 g
Cholesterol121.55 mg

Ingredients

for
40
Ingredients
1 bunch
200 milliliters
250 grams
dark Couverture (50% cacao)
200 grams
2 centiliters
100 grams
soft Butter
250 grams
Sugar (for dipping)

Preparation steps

1.

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. 

2.

Step 1:

3.

Chop dark chocolate coarsely. In a double boiler, melt over hot (not boiling water). Remove from heat and let cool until lukewarm.

4.

Using a fork, dip chocolate balls into the melted chocolate to coat.

5.

Step 2:

6.

Remove ball from melted chocolate and set aside on a cooling rack.

7.

Step 3:

8.

To decorate, sprinkle with sugar and carefully place on plate to cool.