Nutmeg Truffle

Bring whipping cream and liqueur sugar to a boil. Let the chopped cooking chocolate melt in it.

Mix in nutmeg. Cool the mixture a little. Fold in softened butter just before it sets.

Cool slightly. Form creamy mixture into a piping bag and pipe small mounds onto a tray lined with parchment paper. Leave to cool overnight. The other day, shape the mounds by hand into truffle-shaped balls. Work quickly. Sift a thin layer of cocoa powder and confectioners’ sugar into a shallow baking dish. Roll the truffles in it (just put half of the balls in and use the flat of your hand to roll the balls all together. Add cocoa/powdered sugar mixture and repeatedly work the next half). Lightly dust finished truffles with cocoa/powdered sugar repeatedly.

Keep truffles refrigerated and use within 1-2 weeks.

It is recommended to work with thin disposable gloves (op-gloves).

Tip: Feel free to use better chocolate – the more delicious the result!

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