200g dark chocolate
150g cream 35% fat
2 tbsp. rum or brandy
For the icing:
50g any nuts
50g dark chocolate
0.5 tsp. butter
1 tbsp cocoa powder
30g coconut flakes
Step by step recipe
Chop the chocolate into chunks and place in a blender, then finely chop.
Pour the cream, rum or brandy into a saucepan and add the butter. Place the saucepan on a water bath, stirring constantly, bring to the boil. Immediately remove from the heat.
Pour the cream mixture in a thin stream into the chopped chocolate and whisk in the blender until smooth. Pour into a bowl, cover with clingfilm and place in the fridge overnight.
Scoop out the truffle mass with a teaspoon and shape into small balls. Arrange the balls in 4 groups.
Crush the nuts in a mortar or blender. Roll some of the truffles in the nuts, then place in the refrigerator to chill.
Melt the chocolate and butter in a water bath. Dip the balls in the mixture, then remove at once. Place on a board or flat dish and leave in the refrigerator.
Sift the cocoa powder onto a chopping board or flat dish. Roll the balls in it and place in the refrigerator.
Roll the rest of the balls in the coconut flakes and place in the fridge too.
When the truffles are completely set, transfer them to a gift box.
By the way
Per 100g: 6.92g proteins (8.65% of the daily allowance)
– fats 40.68g (45.20%)
– carbohydrates 27.17g (16.17%)
– dietary fibres 7.97 g (26.57%)
– kcal 506.10 (28.12%)
– fatty acids 22.69 g (113.45%)
– sodium 21.92 mg (1.51%)
– total sugar 12.65 g (25.30%)