Truffles à la Monique – irresistibly chocolatey delights
Truffles à la Monique – irresistibly chocolatey delights
INGREDIENTS
- 100 g Deziria Milk Chocolate
- 100 g Deziria 70% Dark Chocolate
- 75 g soft butter
- 75 g icing sugar
- 1 tsp bourbon vanilla sugar
- 50 g finely ground hazelnuts or almonds
- 50 g cinnamon sugar or vanilla sugar
Preparation
Use a handheld whisk to cream the butter and icing sugar together.
Melt the chocolate in a bain-marie. Add the melted chocolate, vanilla sugar and nuts to the butter cream and mix well.
Leave to cool for around half an hour.
Roll the mixture into little balls in your hands and dip them in the sugar. Can be stored in the fridge for up to three weeks.