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Nougat Truffle Recipe


									Sally Williams Nougat Truffles

                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


                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.

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