Prepare the filling a day ahead, and your decadent truffles come together effortlessly.
Ingredients
Make the Filling
Heat the whipping cream with 3 tablespoons of sugar until simmering, then cool to about 30°C. Melt 240g of your preferred chocolate (dark, milk, or white) in a double boiler without boiling. Stir the cooled cream into the melted chocolate until smooth. Incorporate room-temperature butter, then add 40 ml Licor 43 Original, Baristo, or Orochata. This forms the rich truffle base.
Pour into a parchment-lined baking dish and refrigerate for 24 hours. Cut into 1-2 cm cubes.
Shape the Truffles Gently roll cubes into balls. Melt 100g more chocolate in a double boiler to 30°C. Dip balls using a fork. While warm, roll in a mix of powdered sugar with cocoa powder or ground coffee.
Enjoy!
Tip: Not a baking pro? Pick up these chocolates at Puur Geluk in Elst.
Photo: Delphine Chevalier
