J van den Berg dankie vir die resep
Using Bakers Choc.kits and cherries, this delicate dessert is an elegant way to end off a stylish and romantic dinner party... preferably just for two...
Makes 24.
Ingredients
• 1 x 200 g packet of Bakers Choc•kits
• 125 ml icing sugar
• 1 egg white
• 50 g hazelnuts, toasted, skinned and chopped
• 5 ml vanilla essence
• 60 ml cream
• 375 g melted dark chocolate
• 24 maraschino cherries with stalks, drained
• 220 g melted milk chocolate
Instructions
Crush the Bakers Choc•kits finely and place in a mixing bowl. Sift in the icing sugar. Add enough unbeaten egg white to form a firm paste. Add nuts, vanilla essence, cream and melted dark chocolate.
Mix well and spread the mixture on a medium baking sheet. Chill until firm. With a knife, divide mixture into 24 sections.
Lift a piece and by hand, mould around a cherry to form a truffle, the stalk protruding. Continue until you have made all the truffles.
To complete, dip each truffle into melted milk chocolate and place in the fridge to firm before serving.
PS: To skin hazelnuts, toast them on a baking sheet in a hot oven until their skins darken.
Tip into a clean dishcloth and rub vigorously. See! Skins off.