Description
Holiday season is on its way. It is time to slowly start testing cookie and truffle recipes and choose the ones you will make for Christmas.
Ingredients
Scale
For truffles
- 7.5 oz (200 g) chocolate
- 7.5 oz (200 g) roasted hazelnuts
- 7.5 oz (200 g) powdered sugar
- 1 tbsp cocoa powder
- 2 tbsp marmalade
- some rum or cherry liquor
- cherries (frozen, pitted)
For the glaze
- 7.5 oz (200 g) chocolate
- 5 tbsp sunflower oil
Instructions
- Grate chocolate and combine it with powdered sugar, finely ground roasted hazelnuts and cocoa powder. Make sure to sift powdered sugar and cocoa to avoid any lumps.
- Add marmalade, a bit of rum or other liquer. Combine well. Take parts of the mixture and roll into balls-truffles. Put a cherry in the middle of each truffle. Line them on a plate and let cool in the fridge for 20 minutes.
- Make the glaze: melt chocolate in double boiler, add oil, combine well. Dip chilled truffles into chocolate. Line on parchment paper and let cool completely.