Belgian Chocolate Truffles

Ingredients for Belgian Chocolate Truffles

Instructions for Belgian Chocolate Truffles

To prepare the Belgian Chocolate Truffles recipe, please follow these instructions:

Chop chocolate fine and came in a bowl. Bring the cream to a boil and boil it for about 1 min. Pour it over the chocolate. Stir the mixture together into a soft mass. It is now about 50 degrees hot and must be cooled to 25 degrees-when mass is beginning to stiffen slightly in the Bowl's edge.

Whip now mass to a thick cream with electric whips up and style it in the refrigerator until it is firm enough to be shaped to the truffles with two spoons.

Place on wax paper and place them in the refrigerator.

Melt chocolate and dip half of the Slipcover trøflerne herein. When the coating is stiffened almost entirely, rolled in cocoa powder.

The rest of the trøflerne rolled into balls and roll in finely chopped hazelnuts are husked.

This can be done by placing them on a baking sheet and toast them in the oven for about 5 minutes at 200 degrees. Cool the nuts in a colander and then scrub the shells of.