chocolate balls
90 grams butter
1/2 cup thickened cream
cocoa
300 grams melting chocolate
2 tbl spoons brandy
Place butter and cream in saucepan, melt, and when boiling add chocolate. Stir over low heat until melted. Cool. Stir in brandy and transfer to bowl. Cool in fridge, stirring occasionally. When firm, form teaspoons of mixture into balls, roll in sifted cocoa. Refrigerate. Lasts up to two weeks in airtight container.
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