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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

Method

  • STEP 1
    Melt the chocolate to bain-marie.
  • STEP 2
    Combine cream, icing sugar and vanilla, bring to boil over low heat. Stir in chocolate and add the butter.
  • STEP 3
    Add also the almonds and the liqueur. Cover and refrigerate until firm (about 30-40 mins).
  • STEP 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.
  • STEP 5
    Truffles can be made 3 days ahead.
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