dark chocolate 70% — 150 g
cream (30-35%) — 3 tbsp. spoons
Cocoa — 3 tbsp. spoons
powdered sugar — 1 tbsp. a spoon
Champagne — 3 tbsp. spoons
butter — 50g
1. In a saucepan put the chocolate, broken into small pieces, diced butter and cream. Melt over medium heat, stirring constantly, until chocolate is melted.
2. Remove from heat. Add champagne and mix. Leave to cool in the refrigerator for 1 hour, until the mixture has cooled down and become smooth.
3. The cooled mixture was again whipped, until it becomes a light and fluffy. Hide in the fridge for 30-40 minutes. With a spoon form of her small candies, lay them on a baking sheet, the laid parchment paper and leave in the refrigerator as long as they do not become firm.
4. Frozen sweets need to roll in cocoa or powdered sugar, then they can bring to the table!Truffles