Nama Chocolate
Ingredients: Dark Bittersweet Chocolate, Whipping Cream, Brandy or Rum, Cocoa Powder · 30 min cook time · 260kcal · $12.00
Ingredients
100g Dark Bittersweet Chocolate, 50ml Whipping Cream, 2tsp Brandy or Rum, to taste Cocoa Powder
Instructions
1. Gradually heat the whipping cream using a bain-marie.
2. Break the chocolate bars into small pieces.
3. Stir the whipping cream with a spatula two to three times. Just before it begins to boil, remove and place onto a trivet.
4. Add the chocolate pieces to the cream. Mix thoroughly and dissolve the chocolate.
5. When it is smooth, add the brandy or rum and continue to mix.
6. Remove the bowl from the bain-marie and allow it to cool.
7. When cooled, firm up the chocolate completely in the fridge or freezer.
8. Using a spoon, shape the chocolate into a small bowl and place it into a glassine paper candy cup.
9. Sprinkle on the cocoa powder.
10. Finally, place them into a truffle box.
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