Christmas Calendar 2015 - Liquourice Truffles

Another recipe from the Dr. Oetker Christmas recipe collection, which I have been testing out in my little kitchen as part of my annual Christmas Calender.

Instead of using only dark chocolate I used a combination of both dark and milk chocolate.

When you roll the truffles into the ball shape you can get some very dark hands from the truffle mass.

Liquorice Truffles: - 25 truffles

• 100 g dark chocolate - roughly chopped
• 50 g milk chocolate - roughly chopped
• 1 dl dairy whipping cream, 35-40% fat
• 50 g fine chopped almonds
• 2 teaspoon liquorice flavouring
• liquorice vermicelli - optional

1. Bring the dairy whipping cream to the boil in a cooking pot.
2. Remove the cream from the heat, and stir in the chopped chocolate. Stir until the chocolate in completely melted.
3. Stir in the almonds and liquorice flavouring.
4. Place the truffle mass cold in the refrigerator for 3-4 hours.
5. Form the truffle mass into small ball size, and roll it in liquorice vermicelli.
6. Store the liquorice truffles cold in an airtight container.