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Christmas truffles
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Ingredients
Directions
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Plan a fourth of the chocolate in flinters.
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Break the rest of the chocolate into pieces.
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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.
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Let it cool slightly.
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Cut open the vanilla pod and scrape out the black marrow.
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In a bowl, beat the butter with the hand mixer in two to three minutes.
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Then beat three-fourths of the icing sugar with the melted chocolate, whipped cream, vanilla and kirsch.
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Beat until everything is mixed well.
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Transfer this chocolate mixture to the piping bag.
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Line a sheet with parchment paper and spray chocolate chocolate balls of three cm.
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Or scoop up with two spoons.
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Let the truffles in the refrigerator become firm in one to two hours.
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Transfer the cocoa, chocolate flinters and the remaining icing sugar into three dishes.
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Roll each chocolate teaspoon into a ball and roll it directly through cocoa, chocolate chips or icing sugar.
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Make truffles with cocoa, truffles with chocolate chips and truffles with powdered sugar.
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Put the truffles on a plate and let them solidify in the fridge in an hour.
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Serve them on a plate, but keep them covered in the refrigerator.
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Nutrition
165Calories
Fat18% DV12g
Protein2% DV1g
Carbs4% DV11g
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