Despite this tropical heat, I couldn’t resist any longer to make some dark chocolate truffles…for it reminds me of Christmas with my family and my Swiss home.
Here is the most simple recipe:
300 gr of dark chocolate (70% cocoa)
300 ml of double cream
50 gr unsalted butter
Break the chocolate in a bowl.
Put double cream and butter in a saucepan and heat gently until the butter melts.
Remove from the heat and pour on the chocolate.
Stir the mixture until smooth.
Add some liqueur if you wish or separate in two batches and make one with liqueur and the other alcohol-free.
Let it rest in the fridge for 3-4 hours.
When the mixture is hardened, use a spoon to shape the truffles and finish them by rolling between your palms.
Roll the end product in unsweetened cocoa powder and store it in the fridge!