Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/4 c. heavy cream
- 6 ounce fine-quality bittersweet chocolate minced fine
- 2 Tbsp. dark rum
- 3/4 c. finely minced marrons glaces (candied chestnuts, available at specialty foods shops) (about 6)
- 1/4 c. sifted unsweetened cocoa pwdr for coating the truffles
Direcciones
- In a small saucepan bring the cream just to a boil, remove the pan from the heat, and whisk in the chocolate, whisking the mix till the chocolate is melted completely. Whisk in the rum, whisking till the mix is smooth, and stir in the marrons glaces. Refrigeratethe mix, covered, for 3 hrs, or possibly till it is hard. Form the mix by heaping tsp. into balls and roll the balls in the cocoa pwdr. Refrigeratethe truffles on a baking sheet lined with wax paper for 1 hour, or possibly till they are hard. The truffles keep in an airtight container, chilled, for 2 weeks.
- Makes about 25 truffles.
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 77g | |
| Calories 248 | |
| Calories from Fat 116 | 47% |
| Total Fat 13.1g | 16% |
| Saturated Fat 6.91g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 12mg | 1% |
| Potassium 23mg | 1% |
| Total Carbs 12.84g | 3% |
| Dietary Fiber 4.0g | 13% |
| Sugars 0.03g | 0% |
| Protein 4.62g | 7% |
