Description
Homemade chocolate truffles with Belgian chocolate flavour.
Ingredients
Scale
- 1/4 cup Cream
- 200 grams Milk Chocolate
- 2 tbsp Belgian Chocolate Essence
- 5 tbsp Cocoa Powder
Instructions
- Roughly chop the chocolate and transfer it to a mixing bowl.
- Heat the cream in a saucepan and take it off the stove just when it begins to boil. It should only heat and not come to a boil.
- Pour the cream on the chopped chocolate and let it sit for a couple of minuted before you start mixing the cream and chocolate.
- Add the Belgian chocolate essence and mix it well with chocolate and cream.
- Refrigerate the mixture for 6 hours and once it completely set, roll out one tablespoon of the mixture to form a small ball.
- Roll it over some cocoa powder and repeat the same for the remaining mixture.
- Refrigerate the truffles for another hour before serving.
Notes
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