TROUFES

                                               TROUFES

 I was given this recipe by my friend Anastasia Tzinas  

 

300 g (10 oz) chocolate

10 g (1/3 oz) butter, softened

300 g (10 oz) biscuits, crumbled 

150 g (5 oz) cream

A pinch of salt

80 g (2.2 oz) granulated chocolate 

½ walnut pieces

 

Line the base and sides of a square tin with cling-film and chop the chocolate finely and place it in a bowl with the butter and crumbled biscuits.

 

Heat the cream and salt to boiling point and pour over the chocolate and biscuits.  Allow the chocolate to melt for a few minutes and mix thoroughly until a thick mixture occurs. Pour it into the prepared chocolate tin and bang it on a surface to remove any air bubbles.

 

Place the tin in the fridge so that the ganache mixture thickens. Remove from the fridge cut into 3 cm cubes and shape them into balls, the size of a ping-pong ball, with ½ a walnut in each and sprinkle with granulated chocolate until completely covered.