Chocolate truffles can be flavoured in many ways. Here they get a rich, fruity flavour from our Abelbrand.
•••
110 g cream
½ vanilla pod
80 g glucose
250 g dark chocolate
(can be replaced by 350 g white chocolate or 300 g milk chocolate)
50 g butter
about 1 tbsp Apelbrand
(can also be replaced with a little grated orange peel, gingerbread spices or peppermint oil)
Boil the cream, vanilla pod and glucose. Break the chocolate into pieces and mix it into the cream mixture. Mix in the butter. Take the saucepan off the heat. If you want to flavour the truffles, add a dash of Apelbrand. Place the batter in the fridge to set. Shape the batter into balls. Finish by rolling the truffles in sifted cocoa, for example. Store the truffles in the refrigerator.
This recipe can also be found in the cookbook “Mickes söta”.
