Bitter Chocolate Truffle candies
Composition / ingredients
10
Servings:
Cooking method
Melt chocolate in a water bath, add butter and brandy and mix quickly.
Remove from the bath, cool slightly, pour in the cream and add the yolk. Mix well. To try. If necessary, add powdered sugar.
Leave in the cold for a few hours. When the chocolate mass becomes like plasticine, roll up the balls and roll in the dusting.
The sprinkling can be cocoa, grated waffles, grated cookies or chopped nuts.
Store in the refrigerator.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Ordinary cognac "three stars" - 239 kcal/100g
- Cognac - 239 kcal/100g
- Bitter chocolate - 539 kcal/100g
- Egg yolks - 352 kcal/100g
- Powdered sugar - 374 kcal/100g
