50-60 Truffles
1/2 dl Glögg or Mulled Wine
38 ml Double Cream
350 g chopped Milk Chocolate for Ganache
300 – 500 g tempered Dark Chocolate for coating
150 g crushed Swedish crispy Gingerbreads like Annas
Pre-made Dark Truffle Shells
Chop the chocolate for the ganache.
Bring cream just to boil and add mulled wine. Pour the cream over chopped milk chocolate and create a smooth emulsion.
Fill the dark truffle shells with the cooled mulled wine ganache.
Please check here if you want to know how to temper your chocolate.
Use your fingertips to close the shells with tempered dark chocolate. Dip the truffles in dark tempered chocolate and coat with crushed gingerbreads.
NOPRA CHOCOLATE 