Bitter chocolate & chambord truffles
Bitter chocolate & chambord truffles
These intensely dark truffles are the perfect way to show off this delicious black raspberry liqueur.
Ingredients
- 220ml whipping cream
- 30g icing sugar
- 250g good quality dark chocolate (68%)
- 40g unsalted butter, chopped into pieces
- 50ml chambord black raspberry liquer
- 200g good quality milk chocolate (37%)
- Cocoa powder
Instructions
1. Mix the whipping cream and sugar and bring to the boil in a small saucepan. Remove from the heat to cool whilst you melt the chocolate.2. Melt the dark chocolate in a glass bowl over simmering water.3. Once melted, add the cream and stir to form an emulsion. Add the butter and chambord and thoroughly mix. Leave to set slightly so that it can be piped (approximately 2 hours - but you can refrigerate if it needs a helping hand).4. Fill a piping bag and pipe individual sweets on to a grease proof paper lined baking sheet. Leave uncovered, to fully set overnight.5. Melt the milk chocolate, and use your dipped hands to coat each truffle with a thin layer. Immediately drop into a bowl of cocoa powder to finish.6. Leave to set for a couple of hours. These can be stored in an airtight container in the fridge for up to one week, but are best eaten at room temperature.
Details
Prep time: Cook time: Total time: Yield: 30 truffles