| Cook Time | 45 minutes |
| Servings |
Ingredients
- 150 gram Dark chocolate
- 50 gram Fruit puree I have fresh strawberry puree strained through a sieve
- 70 ml Cream fat content not less than 30%
- Cocoa powder for serving, took alkalized, to taste
- 1 teaspoon Liqueur Baileys or not to add, to taste
Ingredients
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Instructions
- Finely chop the chocolate.
- Bring the cream almost to a boil and pour in the chocolate. Cover for 5 minutes. Stir.
- Warm up the strawberry puree and add it to the chocolate along with the liqueur.
- Stir well.
- Put in the form, cover and put in the refrigerator for 2-3 hours.
- We take out the chocolate mass from the refrigerator and roll the candy balls.
- Put it in the refrigerator for an hour. In the container, put a couple of spoons of cocoa powder and roll the candy.
- If anything remains, we store it in the refrigerator.
- Bon appetit.
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