Milk Chocolate Truffles with LIQUORICE and Raspberry 0 Comments
Milk Chocolate Truffles with LIQUORICE and Raspberry
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The recipe is made by Maja Ambeck Vase who has the blog www.chocolat.dk
• 150 g high quality milk chocolate
• 75 ml double cream
• 1 tsp Johan Bülow Raw Liquorice Powder
• 15 g butter
• Pinch of salt
• Freeze-dried raspberries
Finely chop the chocolate and place in a mixing bowl.
Mix the liquorice powder and cream and bring slowly to the boil.
Pour the milk onto the chocolate and stir quickly in the middle of the mixture until it becomes smooth and glossy.
Add the butter and salt and mix again.
Place the mixture in the fridge for a couple of hours – or overnight.
Roll the mixture into small balls and roll them in the freeze-dried raspberries.
Store in the fridge in an airtight container.