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Cooking chocolate ( made into small pieces ) – 230 gram
Fresh cream – 120 milli
Butter – 30 gram
Brandy / Rum – 2 table spoon

Method of preparation:
Take the chocolate in one bowl. Take fresh cream and butter together in a sauce pan and heat it in medium flame. When it starts boiling remove it from the stove and add chocolate into it. After two minutes stir continoulsy until the chocolate gets dissolved. Add brandy or rum into it . close the lid and keep it in refrigerator. You can give coating to the chocolate traffles of your preference like, Cocoa powder, melted chocolate, icing sugar, chopped nuts, grated chocolate etc. When the chocolate gets solid stage , take a small spoon and put the coating on all sides. Then keep it in refrigerator and can use whenever necessary.

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