Mary Miso - Recipes for every day - Cookbooks
200g chocolate (50% cocoa)
50ml full cream
20g butter, cut into cubes
20g Grappa from the oak barrel
100g milk chocolate
25g cocoa powder
For 40 Grappa truffles.
Chop chocolate and melt pieces in a water bath.
Heat up full cream and pour constantly strring over the melted chocolate. Add butter cubes and mix well. Add Grappa and mix well. Put in the fridge for 4 hours or over night to set.
By hand form truffels. Let set in the fridge.
Chop milk chocolate and melt pieces in a water bath. Glaze truffels and coat with cocoa powder.
Tip: Never heat up chocolate too hot. Perfect temperature for the water bath is 40°C. / The truffels keep 1 month in a dark box at room temperature.
