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Old 14.02.2017, 00:52
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acmilan acmilan is offline
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Re: Post photos of what you cook and bake in Switzerland


250 grams dark chocolate - 70% cocoa
125 grams double cream
1 teaspoon unsweetened cocoa powder
25 grams unsalted butter
2 teaspoons brandy (optional)

For coating:

- dessicated coconut
- finely chopped mixed nuts
- unsweetened cocoa powder
- ginger cookies crushed in pestle and mortar
- whole toasted hazelnut poked into the center of each ball before forming
ball and rolling it round in the coatings.

you can use any coating of your choice.

Over a bain marie, melt together the dark chocolate, cream and melted better until well combined

Take the bowl off the heat and mix in the cocoa powder and brandy using a whisk.

Cover the bowl with cling film and place in the fridge for 2 hours

Take out of the fridge and use a teaspoon to measure each ball portion. forming the balls between palm of hands can be messy so I wore plastic gloves as it makes the process much easier.

Once each ball is formed, roll it around gently in coating of choice.

As its winter, the truffles should be OK at room temperature. Alternatively, they can be placed in a container and allowed to chill in the fridge.
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post-photos-what-you-cook-bake-switzerland-img_20170213_2254045.jpg   post-photos-what-you-cook-bake-switzerland-img_20170213_2254288.jpg  
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