227g Chocolate
180ml Cream
28g Unsalted Butter
2 Tbsp Alcohol (I used Brandy)
Method:
1. Put chocolate into a bowl.
2. In another bowl over a medium heat, melt the cream and butter together.
3. Bring to the boil and pour over the chocolate.
4. Let it stand for 5 minutes.
5. Stir with whisk until smooth.
6. Add alcohol and stir.
7. Cover and place in the fridge until firm.
Once firm, scoop out balls and roll in topping of your choice.
Chill again and serve.
Cocoa Powder and Milk Chocolate Coatings:
Hazelnut and cocoa powder coating:
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