These are grown up truffles, so eat in moderation if you can!!
Recipe is taken from the January Delicious magazine.
You need:
300ml double cream
400g dark choc broken in to teeny tiny pieces
2 tbsp brandy or cointreau or other booze
Cocoa powder
Place the broken chocolate into a bowl. Bring the cream to the boil, then pour over the chocolate. Mix well till combined and the choc is melted then add the booze. Stir again then tip into a lined tin to set. Leave for at least 4 hours in a cool place (but not the fridge). Then cut into squares, dust with cocoa and place into petit fours cases. Scoff. Simples.
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