On New Year's Eve, all my plans were turned upside down when I couldn't find mascarpone to buy. In addition to the chocolate and ricotta cake , which was supposed to be with mascarpone, I also had some chocolate truffles . I had resigned myself to the idea, but then the gift I received from Dr. Oetker fell flat 😀 A box with a mix of chocolate truffles, as if it had read my mind. :))) No, I'm not a fan of powders and mixes, but I thought it was worth a try. They were good, just like the ones to buy. 😉
And because I had something else for the kids, I allowed myself to flavor these chocolate truffles to my liking. Part of the composition with brandy, and the other with a few drops of mint essence. 😉
- 1 box of Dr. Oetker chocolate truffles mix
- 200 ml whipped cream
- 1 tablespoon brandy
- cocoa and coconut flakes for decoration
Preparation of chocolate truffles:
Put the whipped cream in a bowl, then simmer until it boils. Remove from the heat and add the truffle mix, stirring vigorously. Leave to cool, then divide the composition into two parts and flavor one part with brandy, one part with mint essence.
Obviously, the flavors can vary depending on everyone's preference. The composition can be left as is, without flavors.
Put the dishes in the freezer for about 2 hours, until the composition hardens very well.
Using a teaspoon, break pieces of the composition and shape by hand in the form of balls. Each ball is rolled in cocoa and coconut. The chocolate truffles are placed in special paper baskets and kept in the refrigerator until serving.