Christmas truffles

Name: Christmas truffles
Total time: 215 min
Yield: 4
Ingredients: 200 gram extra pure chocolate; 1 vanilla bean; 200 gram butter; 200 gram powdered sugar; 100 ml whipped cream; 2 tablespoon kirsch; 3 tablespoon cocoa

Ingredients

Directions

Plan a fourth of the chocolate in flinters.
Break the rest of the chocolate into pieces.
Melt the pieces while stirring in a small saucepan with a thick base on a very low heat or melt the chocolate in a bain-marie.
Let it cool slightly.
Cut open the vanilla pod and scrape out the black marrow.
In a bowl, beat the butter with the hand mixer in two to three minutes.
Then beat three-fourths of the icing sugar with the melted chocolate, whipped cream, vanilla and kirsch.
Beat until everything is mixed well.
Transfer this chocolate mixture to the piping bag.
Line a sheet with parchment paper and spray chocolate chocolate balls of three cm.
Or scoop up with two spoons.
Let the truffles in the refrigerator become firm in one to two hours.
Transfer the cocoa, chocolate flinters and the remaining icing sugar into three dishes.
Roll each chocolate teaspoon into a ball and roll it directly through cocoa, chocolate chips or icing sugar.
Make truffles with cocoa, truffles with chocolate chips and truffles with powdered sugar.
Put the truffles on a plate and let them solidify in the fridge in an hour.
Serve them on a plate, but keep them covered in the refrigerator.