Christmas Truffles in English Style

Ingredients

• 250 g dark chocolate couverture (50% cocoa content)
• 200 g milk chocolate couverture (30% cocoa content)
• 200 ml whipping cream
• 60 ml whisky
• 100 g Soft Butter
• 100 g dried fruit
• 50 g chopped almond kernels
• 200 g powdered sugar
• 2 tbsp lemon juice
• marzipan sheet (and marzipan balls as desired)

Instructions

1. 1.

   Chop both coverages. Bring the cream with the whisky to a boil, stir in the chopped couverture and let it melt. Let it cool slightly.

2. 2.

   Whip the butter until fluffy and fold into the chocolate cream. Finely chop the fruit and almonds and mix them into the mixture. Chill for at least 1 hour until the truffle mass becomes moldable.

3. 3.

   Then best with a teaspoon scoop portions out and shape into balls.

4. 4.

   For decoration whisk powdered sugar with lemon juice to a thick glaze. Coat the truffles with it and decorate as desired with marzipan sheets and balls. Let dry and serve.