A delicious snack you definitely have to try.
Ingredients
- 150 g dark chocolate (70%)
- 50 g heavy cream (30% fat)
- 75 g softened butter
- 1 teaspoon brandy or whisky
- 10 g (about 1 heaping tablespoon) honey
- 2 g (about 1 heaping teaspoon) instant espresso coffee powder
For coating
- about 4 – 5 tablespoons cocoa powder or
- 150 g dark chocolate (70%) for coating
Preparation
Chop the chocolate finely and place it in a large bowl. Bring the heavy cream to a boil, add the instant espresso coffee powder and honey. Remove from heat and gradually add the chopped chocolate, stirring until smooth and uniform.
Let the mixture cool slightly, then add the softened butter and brandy (or whisky), mix thoroughly. Line a square or rectangular mold with plastic wrap and spread the mixture evenly to a thickness of 2 cm. Chill in the refrigerator for at least 2 hours.
Scoop out 1 tablespoon of the chilled mixture and quickly shape into truffles with a fancy, irregular shape as shown in the pictures. Alternatively, cut the mixture into 2 x 2 cm squares and roll into small balls.
Coat the truffles in cocoa powder and arrange on a tray. Refrigerate until serving. Optionally, before coating with cocoa powder, you can dip the truffles in melted chocolate.
Chocolate coating: Break 100 g of chocolate into pieces and melt in a double boiler. Add the remaining 50 g of chocolate (broken into pieces) and stir until melted and smooth. Dip the truffles into the melted chocolate using a fork, then coat them in cocoa powder. Store in the refrigerator.
