Truffles coated with chocolate

200 g of fat liquid cream
200 g of dark chocolate
50 g of butter (about 2 tablespoons)
3 teaspoons of honey
100 g of milk chocolate
1 teaspoon of butter

Truffles coated with chocolate


Place cream in a pot over medium heat for 6-8 minutes.
Break in small pieces or grate the chocolate and place it in a bowl. Add honey and 2 tablespoons of butter. Pour over the boiling cream and mix until the chocolate is melted and the mixture become uniform. You can add flavors as you want (vanilla, rum, mint). Allow to cool, then put in the refrigerator for at least one hour.
After the composition has hardened in the refrigerator, remove and form balls, then put them on baking paper and place back in the fridge.
In a saucepan, melt on steam bath the milk chocolate and one teaspoon of butter. Remove chocolate balls from the refrigerator, pass quickly through the melted chocolate and place on a rack to drain. When the chocolate has hardened, to remove the balls from the rack and store in refrigerator.

You can unleash your imagination, if you want. In the middle of chocolate balls can hide raisins, almonds, sour cherries in alcohol. Before pouring the chocolate glaze, you can wallow balls in almond flakes, coconut flakes, crushed biscuits or crushed peanuts. Or you can sprinkle coconut flakes or crushed peanuts after coated chocolate balls, before glaze harden.

You may also like:

Ice cream with mango and apples
Rita roulade
Simple fluffy muffins
Beet muffins