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🍰 Creamy Nougat Truffles with Chocolate Coating

353 kcal · 30 min · 4 servings

Creamy Nougat Truffles with Chocolate Coating Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Chop the dark chocolate into small pieces.
  2. 2. Warm the cream in a pot over medium heat.
  3. 3. Add the chopped chocolate and the nut nougat cream to the warm cream.
  4. 4. Stir the mixture until everything is completely melted and smooth.
  5. 5. Flavor the mixture with a splash of rum.
  6. 6. Fill the chocolate mixture into a piping bag.
  7. 7. Cut off a small corner of the piping bag.
  8. 8. Pipe the filling into small molds with a volume of about 12 milliliters.
  9. 9. Place the filled molds in the refrigerator for at least three hours to let the truffles set.
  10. 10. Chop the milk chocolate and the white chocolate separately into small pieces.
  11. 11. Bring about 500 milliliters of water in a pot to a boil.
  12. 12. Place a metal bowl with the milk chocolate over the hot water, but do not let it touch the water.
  13. 13. Melt the milk chocolate in the hot water bath.
  14. 14. Repeat the process with the white chocolate in a clean metal bowl.
  15. 15. Take the firm truffle balls out of the refrigerator.
  16. 16. Quickly coat 12 balls with the melted white chocolate.
  17. 17. Let the excess chocolate coating drip off well.
  18. 18. Place the coated truffles on a sheet of baking paper.
  19. 19. Decorate the truffles with the other chocolate variety.
  20. 20. Put the truffles back in the refrigerator until the chocolate is hard.
  21. 21. Serve the finished nougat truffles with coffee.

Nutrition per serving