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Recipe by Alessandra

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1. Melt the chocolate to bain-marie.
2. Combine cream, icing sugar and vanilla, bring to boil over low heat. Stir in chocolate and add the butter.
3. Add also the almonds and the liqueur. Cover and refrigerate until firm (about 30-40 mins).
4. Roll 1 teaspoon of mixture into a ball, roll the truffle in cocoa powder and place it on a small paper's cup. Repeat with the remaining mixture and cocoa and more cups. Refrigerate the truffles.
5. Truffles can be made 3 days ahead.

http://www.bbcgoodfood.com/recipes/5367/

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Ingredients

• 200 g dark chocolate, 70% cocoa
• 100 g cream
• 50 g icing sugar
• 1/2 vanilla bean, opened
• 50 g butter, soft and in small pieces
• 4 tbsp almonds, finely chopped
• 3 tbsp cherry brandy
• 50-60 g cocoa powder

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Difficulty and servings

Makes 40 truffles

Preperation and cooking times

40 minutes

Ingredients

• 200 g dark chocolate, 70% cocoa
• 100 g cream
• 50 g icing sugar
• 1/2 vanilla bean, opened
• 50 g butter, soft and in small pieces
• 4 tbsp almonds, finely chopped
• 3 tbsp cherry brandy
• 50-60 g cocoa powder

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