INGREDIENTS (Makes 20)
180g dark chocolate, chopped
75ml pure cream
2 tablespoons Frangelico liqueur (optional)
2 tablespoons good-quality cocoa powder, sifted
METHOD
1. Place chocolate and cream in a small heatproof, microwave-safe bowl. Microwave on High (100%) for 1 minute or until melted and smooth, stirring with a metal spoon halfway during cooking. Stir in Frangelico. Refrigerate for 2 to 3 hours or until firm.
2. Line a tray with baking paper. Place cocoa powder into a bowl. Roll 2 level teaspoons of mixture into a ball. Toss in cocoa powder to coat. Place on prepared tray. Repeat with remaining mixture. Refrigerate until required. Serve.
Article posted by Spencer Samaroo, Managing Director, Moo-Lolly-Bar
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Source and Photo: Taste
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