Truffles

Thanks to Ronit Abraham from Tokyo!

Ingredients
500 gram of dark chocolate
35 gram of butter
250 gram of fresh cream
Half a cup of dark cocoa powder
2 tablespoon of liquor like brandy, cognac or other alcohol

Preparation
Heat the cream up to boiling point. Turn off the fire. Break the chocolate and the butter to small pieces inside the pot. Add alcohol. Mix well until the blend becomes smooth. Put in a flat dish and keep in the fridge for 24 hours.
On the following day, cut the chilled blend to equal squares. Roll between your hands to balls and roll in the cocoa powder. You will have to wash your hands every 3-4 balls because it is very sticky. When it's finished, put it in the freezer in a storage dish until serving time.

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!