- 600g left over brownie
- 150g dark chocolate
- 240ml double cream
- 4tbsp cherry brandy or liqour from griottine cherries
- 50g griottine cherries chopped.
- 500g tempered white chocolate
black forest truffles
peter Jackson
11th November 2011
black forest truffles
melt chocolate, cream, cherry brandy over water.
Add the brownie and cherries.
Mix together and br...
Ingredients
Method
melt chocolate, cream, cherry brandy over water.
Add the brownie and cherries.
Mix together and break down some of the brownie. Allow to set lightly and roll into balls.
Fridge until firm.
Dip in the white chocolate.
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