Belgian chocolate truffles

The filling: 2.5 dl full cream 125 g of butter 400 g of fondant chocolate hazelnuts Grand Marnier  
Bring the cream to the boil and add the butter. Reduce the heat and melt cubes of chocolate in the butter cream. Add a few tablespoons of finely ground hazelnuts. Now, if desired, a shot of Grand Marnier can be added, but it is not necessary. Pour the ganache into a glass bowl, cover it and let cool to room temperature. Then put the bowl in the refrigerator until the content is stiffened. Melt the chocolate for the coating au bain-marie. Remove the ganache from the frigo and scoop out balls with a small teaspoon. Stick the balls one by one on a cocktail stick and dip them completely into the melted chocolate. Let it drip down and roll the balls through the cocoa powder. Place the truffles on baking paper on a flat serving plate and keep cool until used.
The coating: chocolate fondant cocoa powder
A Recipe Guide For The Amateur Chef Belgian Cuisine

Belgian

chocolate truffles

The filling: 2.5 dl full cream 125 g of butter 400 g of fondant chocolate hazelnuts Grand Marnier  
Bring the cream to the boil and add the butter. Reduce the heat and melt cubes of chocolate in the butter cream. Add a few tablespoons of finely ground hazelnuts. Now, if desired, a shot of Grand Marnier can be added, but it is not necessary. Pour the ganache into a glass bowl, cover it and let cool to room temperature. Then put the bowl in the refrigerator until the content is stiffened. Melt the chocolate for the coating au bain-marie. Remove the ganache from the frigo and scoop out balls with a small teaspoon. Stick the balls one by one on a cocktail stick and dip them completely into the melted chocolate. Let it drip down and roll the balls through the cocoa powder. Place the truffles on baking paper on a flat serving plate and keep cool until used.
The coating: chocolate fondant cocoa powder
a recipe guide for the amateur chef Belgian Cuisine