Rhum-flavoured Grappa and chocolate truffles
Preparing:
Melt the chocolate in a saucepan using the bain-marie system.
When it is liquid, set aside to cool down a little bit, then add the ground hazelnuts and Grappa.
Place the saucepan in the fridge for a little time, not too long, otherwise it will harden too much.
Remove from the fridge and form some tiny balls.
Lay them on baking paper, put them back in the fridge as they should now harden properly.
Coat with cocoa powder.
Link to the recipe:
http://www.poligrappa.com/blog/tartufi-cioccolato-con-grappa-al-rhum/
- Ingredients:
200 g dark chocolate
100 g toasted hazelnuts, ground
6 tbsps Poli Barili di Rhum Grappa
Cocoa powder
80 g fresh cream - Author:
- Elisa di Rienzo, blogger "il fior di cappero"
- Typology:
- Dessert
- Preparation time:
- 15 minutes
- Notes:
