Truffles
1/2 cup of fresh cream
2 tablespoons of brandy
125 grams of dark or semi-dark chocolate, chopped
Mass
1 cup of flour
1/2 cup of cornstarch (maize)
1/2 cup of butter
1 tablespoon of vanilla extract
200 grams of dark or semi-dark chocolate, chopped
5 eggs
To grease with butter
To dust with flour
To serve with ice cream or coffee
Truffles
1/2 cup of fresh cream
2 tablespoons of brandy
125 grams of dark or semi-dark chocolate, chopped
Mass
1 cup of flour
1/2 cup of cornstarch (maize)
1/2 cup of butter
1 tablespoon of vanilla extract
200 grams of dark or semi-dark chocolate, chopped
5 eggs
To grease with butter
To dust with flour
To serve with ice cream or coffee
truffles
1
Place the chocolate in a heatproof bowl and microwave on high for 2 minutes or until melted
2
Fry the cream and brandy in a saucepan and mix with the melted chocolate
Mix well
Cover the bowl with plastic wrap, pressing it onto the surface to prevent it from setting
Leave
in the refrigerator for at least 4 hours, when it should be firm
Roll out, then, six balls of about 2 cm diameter
Then, return them to the refrigerator until ready to use
mass
1
Place the chocolate and butter in a bowl and microwave on medium for 2 minutes or until melted. Reserve
2
Beat the eggs with flour in an electric mixer until clear
Add
the vanilla extract, the chocolate mixture, and the butter
Stop
from beating and sift cornstarch over the mass
Mix delicately
3
Grease the molds with butter and dust them with flour
Fill one-third of each mold with the mass
Place a truffle in the middle and cover with more mass to two-thirds of the height
Bake in a moderate oven for 15 minutes or until a crust forms
4
Unmold and serve warm with ice cream or coffee.
