Sally Williams Nougat Truffles Ingredients 250g bitter chocolate 4 egg yolks 45g butter 30 ml cream Rum, Brandy or Orange liqueur to flavour (about 30 ml) 160g Sally Williams Fine Honey Nougat Method Freeze the nougat then crush in food processor until fine and put aside in freezer a few days in advance or until very hard. (Alternatively put nougat in a heavy duty plastic bag and crush with a heavy cleaver and put straight into freezer until very hard – this may take a few hours. Melt chocolate in a double boiler. Add butter and cream. Stir well, then add egg yolks, one at a time, beating very well and then continue beating over low heat until mixture is smooth and thick. This may take about 10 to 15 minutes. Remove from heat and add flavouring. Allow to cool in the fridge for a few hours. When firm enough to handle, stir in crushed nougat, then roll into little balls and coat in chocolate vermicelli or cocoa powder sifted with icing sugar.
"Nougat Truffle Recipe"