Chocolate Vermicelli Truffles Recipe
Chocolate Truffles has a wonderful taste. The sour cream and butter gives the Chocolate Truffles a velvety taste.
Ingredients
9 oz semisweet (plain) chocolate
3 tbsp cognac
3 1/2 oz butter
1/3 cup sour cream (creme fraiche)
Chocolate vermicelli
Cocoa powder
Directions
Break the chocolate into pieces and melt in a bowl with the cognac for 2 minutes on HIGH.
Beat well.
Put the butter and sour cream (creme f raiche) in a bowl and heat for 1 minute on HIGH.
Add the butter and sour cream (creme fraiche) to the melted chocolate and stir carefully.
Refrigerate for 30 minutes to harden.
When the mixture is sufficiently firm to work with, take in small spoonfuls and form into balls with the palms of the hands.
Place the truffles on non stick parchment (greaseproof paper) as they are made.
Spread the chocolate vermicelli on one plate and the cocoa on another.
Roll the truffles either in the vermicelli or in the cocoa.
Place on a board and refrigerate.
Do not put in a bowl until ready to eat as they soften very quickly.
Beat well.
Put the butter and sour cream (creme f raiche) in a bowl and heat for 1 minute on HIGH.
Add the butter and sour cream (creme fraiche) to the melted chocolate and stir carefully.
Refrigerate for 30 minutes to harden.
When the mixture is sufficiently firm to work with, take in small spoonfuls and form into balls with the palms of the hands.
Place the truffles on non stick parchment (greaseproof paper) as they are made.
Spread the chocolate vermicelli on one plate and the cocoa on another.
Roll the truffles either in the vermicelli or in the cocoa.
Place on a board and refrigerate.
Do not put in a bowl until ready to eat as they soften very quickly.
