This quick and easy recipe yields deliciously appetising chocolate truffles with a creamy dark chocolate ganache filling. The latter is enriched with a splash of Cointreau to give a sweet citric touch to the intense, full-bodied cocoa taste of the dark chocolate in it and the cocoa powder the truffles are rolled in. Good to know is that this classic piece of chocolate confectionery is a highly popular gift bought in chocolate boutiques all over the world.
Beat together until well aerated.
Add the chocolate (35°C) and the Cointreau.
Pipe small balls of the butter-alcohol mix. Leave to harden overnight.
Enrobe the truffles, and roll into a mix of cocoa powder and silver powder.