Truffle Croque en Bouche

1

In a saucepan, heat the fresh cream with butter and corn syrup until boiling

Remove from heat and add the chopped chocolate

Let it sit for five minutes before stirring until the chocolate is fully melted

Add the almond extract and transfer to a large bowl

Refrigerate for two hours, stirring halfway through

2

Remove the filling from the refrigerator and place spoonfuls of it onto paper-lined baking sheets

Refrigerate for an additional 20 minutes

Remove from the refrigerator again and shape into irregular balls with your hands

Refrigerate for another 10 minutes

Coating

1

Place a small amount of water in a saucepan and bring to a boil

Remove from heat and place the chopped chocolate (do not let it come into contact with the water vapor)

2

Wait five minutes before stirring, until the chocolate has slightly thickened and cooled

Place the truffles into the melted chocolate, one by one, and remove with a fork

Let any excess chocolate drip off

Place the coated truffles onto a tray lined with cocoa powder

Refrigerate for 10 minutes

Assembly

Insert a wooden stick into the cone, leaving half of it outside

Insert a truffle

Next to it, insert another stick and carefully place another truffle on top

Repeat the process until the entire isopor cone is covered

Start at the base of the cone and finish at the tip

Carefully tilt the cone to remove any excess cocoa powder

Decorate with golden almonds and, if desired, with gold threads

You can serve them chilled

Keep in a cool place to prevent the truffles from melting.