Zweierlei Trüffel
Two kinds of truffles is a recipe with fresh ingredients from the category Make Your Own Chocolates. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g dark chocolate couverture
- 300 g milk chocolate couverture
- 75 g butter
- 3 egg yolks
- 200 g dark chocolate couverture (for coating)
- 1 Tbsp espresso powder
- 20 ml cognac
- cocoa powder
- 20 ml rum (Malibu)
- dried cranberries
Instructions
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1.
Coarsely chop both types of chocolate and melt them over a hot (not boiling) water bath together with the butter. Then remove the bowl from the heat, let it cool slightly and gradually stir in the egg yolks. Divide the chocolate mixture into two bowls. Add espresso powder and cognac to one half. Stir rum into the other half. Allow both mixtures to cool until they have a firm consistency and are easily moldable by hand. Shape small balls with cold hands. Then chill for at least 30 minutes in the refrigerator.
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2.
For decoration, coarsely chop dark chocolate couverture and melt it over a water bath. Pass each truffle type through the melted chocolate with a pralinier fork and place on a platter. Dust the coffee‑brandy truffles with cocoa powder. Garnish the Malibu‑rum truffles with dried and chopped cranberries. Let them dry and serve on an attractive serving plate.
