Ingredients:
v 100 g ground hazelnuts
v 100 g + 200 g dark chocolate
v 100 g butter or margarine
v 200 g powdered sugar
v 30 cherries from the compote with rum
Preparation:
Grate 100 g of chocolate, add the nuts, butter or margarine and powdered sugar; with fast movements knead the dough. Shape the dough into a roll 3 cm thick and wrap it in foil; leave it to rest for 1 hour into the refrigerator. After it has cooled down cut the roll into slices 0.5 cm thick. Put a cherry on every slice and, with wet hands, shape the slices into balls. The remaining chocolate (200g) melt over steam and, using a fork, dip each ball into the chocolate. Put the balls on the rack and leave them to cool.
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