Chocolate Truffle Recipe


Ingredients for Forty Truffles.



    * 5 ozs./120g. Dark chocolate (go for quality).
    * Paper truffle cups for serving.
    * 7 ozs./200g. Condensed milk.
    * 1 Large glug of Cointreau.
    * 13 ozs./370g. Cake crumbs.
    * 1 Orange - Grated zest of.
    * 9 ozs./250g. Icing sugar (sifted). 
    * 1 Packet of chocolate vermicelli.


Method

      
   1. Melt the Chocolate in a bowl over a pan of hot - not boiling water.
   2. Add the condensed milk, Cointreau and Orange Zest - mix well.
   3. Now, add the Cake crumbs and icing sugar, mix until all incorporated.
   4. Refridgerate for two hours until well chilled.
   5. Pour the Vermicelli onto a large plate.
   6. Then shape your mixture into balls of roughly 3/4 of an Ounce/20g.
   7. Roll the balls in the Vermicelli until evenly coated and then place them in the paper cups.
   8. Refridgerate until required.




https://www.cutting-edge-mediterranean-recipes.com/chocolate-truffle-recipe.html