To start the
weekend, why not make a festive dessert? Here in Flanders ‘truffels’ are really
poular, and this is how my sister usually makes them:
What you need for approximately 20 ‘truffels’:
100 gram of
chocolate (pure, the kind you use for sauces and dessert – for instance, Barry
Callebaut)
50 gram of
butter
75 gram of
powdered sugar
1 yolk of egg
Chocolate
granules or chocolate powder
How to go ahead:
Melt the
chocolate ‘au bain-marie’ (= put one pot into another filled with hot water)
and mix it with the butter. Add the sifted powdered sugar and next the egg
yolk.
Leave this
mixture to harden inside the fridge.
Afterwards, make
the truffels (you roll little balls or any other form you want) and roll them
through chocolate granules or chocolate powder.
Enjoy!
No comments:
Post a Comment