Vanilla and Cardamom White Truffle
Judit Dudás
ingredients
- 150 g white chocolate
- 150 ml double cream
- 25 g butter
- 1/2 tsp vanilla paste
- 1/2 tsp ground cardamom
- 1 tbsp Advocaat Egg Liqueur
- shredded coconut for coating
directions
- 1
Pour double cream into a little pan bring to the boiling point take off the heat stir in finely chopped chocolate and butter and stir until smooth and shiny. Add the spices and liqueur, combine allow to get cold, then cover with clingfilm and refrigerate overnight.
- 2
Next day divide mixture equally small balls and then roll it into the shredded coconut. Place immidiately into a paper case. Keep them refrigerated.
notes
My original recipe.
Source: Makka
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