Now, finally tomy absolute favorite.I have used vanillaaroma instead of liqueur....andbecome a real success.....The recipe is for about40pieces.
300 grams dark chocolate,
2 cups whipping cream ,
2 tsp honey
2 tablespoons butter ;
3 tablespoons egg liqueur or vanilla flavoring. White truffles:
300 grams white chocolate;
1 cup heavy cream
2 tsp honey
1 tablespoon egg liqueur or vanilla flavoring Garnish: dark chocolate.
Here's how: Cover a small form with plastic wrap (about 25x40cm ) . Start with the dark truffle. Chop the chocolate quite nicely. Boil the cream with honey and butter. Pour the mixture over the chocolate and stir until melted. Add egg liqueur (or vanilla flavor), mix, pour the mixture into the form and smooth it out . Let cool for a while at room temperature. Place the form in the fridge and let the truffles harden for 1-2 hours. Continue with the white truffle when the dark has set. Chop the chocolate finely. Boil the cream together with the honey. Pour the mixture over the chocolate and stir until melted. Mix egg liqueur (or vanilla flavor ) and pour the batter on top of the dark truffle. Leave to set for at least 5 hours in the refrigerator, but preferably overnight. Loosen the truffle from the mold and cut into pieces. The easiest way is if you rinse knife with hot water and dry between each cut .
If you want to decorate the truffles, melt the dark chocolate and curl over the truffles. You can keep your truffles stored in the refrigerator or freezer.