Filter
Reset
Sort ByRelevance
Lunchbach
Mega spices truffles
Large truffle of spice nuts, cream cheese, white chocolate, dark chocolate.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Put the cloves and cream cheese in the food processor and grind to a fine mixture.
-
Turn truffle balls of Ø 3 cm. Place the balls covered in the freezer for 1 hour.
-
Bring a layer of water to the boil in two pans and turn down the heat.
-
Break the white and dark chocolate into separate, heat-resistant bowls that fit on the pans, into pieces.
-
Hang the bowls in the pans (make sure they do not touch the water) and let the chocolate slowly melt (au bain-marie).
-
Remove the truffles from the freezer and insert a satépicker.
-
Remove the bowl with white chocolate from the heat. Dip the truffles all around in the white chocolate and allow to dry on baking paper.
-
Work quickly, otherwise the chocolate will be hard again.
-
Remove the dark chocolate bowl from the heat. Drizzle the truffles with a spoon.
-
Serve directly or store covered in the refrigerator.
Blogs that might be interesting
-
20 minDessertlime, fresh ginger, dry sherry, sugar, whipped cream,syllabub of lime and ginger
-
15 minDessertfresh strawberry, cream butter macaroon cake, vanilla aroma, Vanilla ice cream, dark chocolate,fast ice cream cake
-
305 minDessertwhipped cream, vanilla bean, sugar, gelatin, extra pure chocolate,straciatella panna cotta
-
120 minDessertvanilla ice cream, cinnamon, cream, clove, ginger, Brown sugar, dried peas, carved pumpkin, egg, flour, sugar, ice-cold butter, salt,pumpkin pie with cinnamon and vanilla ice cream
Nutrition
185Calories
Sodium4% DV90mg
Fat15% DV10g
Protein4% DV2g
Carbs7% DV22g
Fiber4% DV1g
Loved it