Spiced Chocolate Truffles
4,7 / 10
ready in 2 h. 40 min.
To make the gingerbread spice simply mix together 100 g ground cinnamon 75 g ground cloves 50 g ground nutmeg 75 g ground ginger 125 g ground fennel seeds 125 g ground coriander seeds 125 g ground anise
1 Fine grater, 1 Citrus juicer, 1 Teaspoon, 1 Tablespoon, 1 Measuring cups, 1 Bowl, 1 Medium bowl, 1 Small pot, 1 Whisk, 4 small molds (à 150 ml Inhalt), 1 Pot, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Small knife, 1 Ladle
Heat the cream with the rum and the gingerbread spice. Add the butter and coconut fat and leave the mixture to cool until lukewarm.
Melt the chocolate in a bain-marie and stir it into the cream mixture. Pour onto a baking try lined with cling-film and chill for 24 hours.
Then knock the mixture out of the tray, cut it into pieces and shape into walnut-sized pieces. Dust with cocoa powder and store in the fridge.