Rhum-flavoured Grappa and chocolate truffles
Dessert
Aged
6 people
Elisa di Rienzo, blogger "il fior di cappero"
15 minutes
Ingredients:
200 g dark chocolate
100 g toasted hazelnuts, ground
6 tbsps Poli Grappa Due Barili
Cocoa powder
80 g fresh cream
100 g toasted hazelnuts, ground
6 tbsps Poli Grappa Due Barili
Cocoa powder
80 g fresh cream
Preparation:
Melt the chocolate in a saucepan using the bain-marie system.
When it is liquid, set aside to cool down a little bit, then add the ground hazelnuts and Grappa.
Place the saucepan in the fridge for a little time, not too long, otherwise it will harden too much.
Remove from the fridge and form some tiny balls.
Lay them on baking paper, put them back in the fridge as they should now harden properly.
Coat with cocoa powder.
When it is liquid, set aside to cool down a little bit, then add the ground hazelnuts and Grappa.
Place the saucepan in the fridge for a little time, not too long, otherwise it will harden too much.
Remove from the fridge and form some tiny balls.
Lay them on baking paper, put them back in the fridge as they should now harden properly.
Coat with cocoa powder.
