chocolate truffles – surprise, cherry and cognac. Small, drunken bites, perfect for festive treat! From radicio.com
ingredients (per 70 some pieces) :
Butter: 340 g. (1 1/2 mug)
Ζάχαρη : 600 g. (3 mugs)
Cocoa: 180 g. (1 1/2 mug)
Eggs: 6 large
almond extract: 1/2 teaspoon
Flour: 190 g. ( 1 1/2 mug)
Brandy: 1/2 mug
Sweetened milk: 1/4 cup
maraschino cherries: 70 songs about
Truffle chocolate: as much need for decoration
The night before, Drain the maraschino cherries from the liquid and leave in a colander to drain overnight.
The day preheat the oven to 175 degrees. Butter and Layer with greaseproof baking a rectangular pan 22 X 32 from. about.
Melt over low heat butter. When melted pour in large bowl. Add the sugar and stir with a whisk to melt as much as possible. Add the cocoa and stir to dissolve. Then add the extract and eggs. when incorporated, add the flour all at once and stir just to mix.
Pour the dough into the pan you prepared and bake in the preheated oven for 30 – 35 minutes (the edges will begin to move away from the pan and the center will be slightly underdone).
Allow the cake to cool completely. When it is cold, Remove from the pan and cut pieces into the mixer bowl. Put the mixer to work (do not use the accessory of meringue, but the most dilute beater) until the cake crumbs. Add brandy and condensed milk and beat until mixture resembles firm dough.
Take spoonfuls of the dough, the drapery in your palm. put a cherry in the center and close, making it. Roll the truffles in truffle and place on a platter. Continue with remaining dough.
The truffles stand firmly closed in bowl, per 5 – 6 days in the refrigerator.