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Richys Handmade Chocolate Truffles

Ingredients:

150g                       caster sugar

6                              egg yolks

375g                       dark chocolate chopped

225ml                    cream

6 tbsp.                  brandy or Cointreau

coco powder, desiccated coconut, hundreds’ of thousands etc. for rolling

 


 

Method:

 

  • Whisk the yolks and sugar until pale and thick, cook over Bain Marie until back of spoon coats, then set aside
  • Bring cream to boil in a saucepan, turn off the heat, then add the chocolate and mix well
  • Fold in the egg mixture and mix and also add the Cointreau
  • Put in the freezer for about 30 minutes
  • When set take some mixture with a teaspoon and roll into a ball with your hands
  • Drop the ball into a coco powder to coat, place on a tray and do the rest, keep in the freezer in an airtight container until ready to enjoy