Preparation time is 30 minutes, resting time 4 hours
Flavour chocolate mixture with grated orange peel, espresso powder and banana liquor
Ingredients
- 2/3 cup whipping cream – (150ml)
- 2 cups (12 oz package) semisweet chocolate chips – (500ml)
- 2 teaspoon vanilla extract – (10ml)
Toppings
- ¼ cup unsweetened cocoa powder – (60ml)
- ¾ cup sweetened shredded coconut, toasted – (175ml)
- ¾ cup banana liquor
- ½ cup finely chopped unsalted pistachios – (125ml)
- ½ cup of finely diced candied ginger
- sprinkles
Method
Using a medium sized saucepan add whipping cream and bring to a boil, make sure not to burn. Remove from the heat and add chocolate.
Whisk until the chocolate is fully incorporated; add vanilla extract and separate chocolate mixture into three separate bowls.
In one add grated orange peel, in the second espresso powder and in the third add ____________. Cover each with plastic wrap and place them to the fridge to cool until they are firm – at least 3 hours.
Using two spoons, form rounded balls of each mixture and place them on a baking sheet lined in wax paper. Place then in the freezer to set for approximately 45 minutes to 1 hour.
Roll truffles into different coatings. nuts, coconut, cocoa, sprinkles, candied ginger, and place them on a tray.
Serve and enjoy!
Makes about 30 truffles