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Ingredients
500g dark cooking chocolate (I used 50/50 dark and milk)
50g unsalted butter
3 egg yolks
3 egg whites
50 ml Grand Marnier (you can use any liquor.)
85 ml cream
Method
In a double boiler melt the chocolate and butter together, once melted pour into a cool clean bowl and mix through the egg yolks and Grand Marnier.
Whip the cream until semi-stiff and in a separate bowl whisk the egg whites to soft peaks.
Fold together all 3 mixes until fully combined (it may appear to split at first but stir well and it will come together.)
Place the smooth chocolate mix into the fridge for at least 1 hour or until set firm.
Remove from the fridge and using wet hands roll into 6 cm balls then roll in cocoa or drinking chocolate and serve in small muffin cases.
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