Cocoa Dusted Liqueur Truffles
ready in 3 h. 25 min.
Put the chocolate, butter and cream in a heatproof bowl over a pan of simmering (not boiling) water until the chocolate has melted. Stir until smooth.
Stir in the liqueur and leave to cool, then cover and chill for 2-3 hours until firm.
Roll small pieces of the mixture into 2.5cm|1" balls. If the mixture becomes too soft to roll, return to the refrigerator to firm up.
Roll the truffles in the cocoa powder and chill until firm.
Post the first comment