Gorgeously tempting chocolate treats with an added kick of Tia Maria
Recipe uploaded by
0 ratingsDifficulty and servings
Makes about 30
Preparation and cooking times
Takes about 20 minutes, plus chilling time
ngredients
- 142ml carton double cream
- 200g bar dark chocolate , broken up
- 4 tbsp Tia Maria
- icing sugar and cocoa powder , to coat
- Bring the cream to the boil in a small pan. Remove from the heat and stir in the chocolate until it has melted. Stir in the liqueur and pour into a bowl. Cool, then chill until firm, about 4 hrs, or overnight.
- Sprinkle a sheet of greaseproof paper with icing sugar and another with cocoa powder. Take a teaspoon and scoop nuggets of truffle mix out of the bowl and onto either the paper with cocoa powder or icing sugar. Use two teaspoons to coat the nuggets then transfer them to paper sweet cases. Pack into paper sweet cases in boxes and chill. Store for up to 2 weeks.
With a different liqueur
If you don't fancy Tia Maria you could use Kahlua, Cointreau or Frangelica, a delicious hazelnut liqueur
71 kcalories, protein 1g, carbohydrate 7g, fat 4 g, saturated fat 3g, fibre 0g, sugar 6g, salt 0.04 g
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