Christmas truffle

For 8 people
  • 40 praline capsules (Ø 25 mm)
  • 50 g Pine nuts
  • 50 g dried apricots
  • 75 g soft butter
  • 100 g Icing sugar
  • 2 pack vanilla sugar
  • 4 drops of butter-vanilla flavor (from Rö.)
  • 3 tablespoon of apricot liqueur
  • 200 g grated chocolate (dark)
  • Icing sugar
  • Cocoa
100 minutes
Toast the pine nuts until golden yellow in a coated pan without fat , let cool on a plate and chop. Finely chop the apricots.
Truffle mixture: Mix the butter in a mixing bowl with the mixer (stirrers). Sift the powdered sugar, mix with the vanillin sugar and stir in. Then stir in the aroma, liqueur and grated chocolate.
Finally stir in the apricots and pine nuts and put the mixture in the fridge for 1 hour.
Cut off small portions with a teaspoon, roll hands sprinkled with powdered sugar into balls, roll in cocoa and place in the praline capsules. Serve the truffles well chilled. Tips: Garnish the truffles with roasted pine nuts.
The trufflesStore in the refrigerator for a maximum of 2 weeks.


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