Chocolate-dropped saffron bullets
Cooking Time1 h 30 m
Ingredients6
DifficultyMedium
Saffron truly belongs to Christmas, with its warm and a little luxurious fragrance. Along with chocolate, it becomes a combination that quickly disappears from the can. That’s how the candy man “just takes another” off until it’s suddenly over.
Ingredients
- Step: 1200 g light back chocolate or chocolate buttons
- Step: 23/4 dl folded in
- Step: 31 st *prepare saffron (a 1/2 g)
- Step: 4scale of 1/2 orange
- Step: 525 g room-stempered butter
- Step: 6100 g dark chocolate or chocolate buttons
Instructions
- Step: 1Grovhack the bright back chocolate.
- Step: 2Cook up cream and saffron in a pot. Remove the pot from the plate. Let cool something and whisper in the bright chocolate, or chocolate buttons, so that it melts.
- Step: 3Wash and tear the outermost shell of the orange.
- Step: 4Add butter and orange shells to the chocolate meat and continue whispering until the butter is mixed out.
- Step: 5Let the cold and put in the fridge to rig, 2-3 hours.
- Step: 6Take up the batter with a spoon and shape round truffles. Set the truffles in the fridge (while the dark chocolate melts).
- Step: 7Melt the dark back chocolate, or the chocolate buttons, in a water bath (put a bowl into a pot with barely sinking water and let the chocolate melt. Make sure no water vapor comes in the chocolate.
- Step: 8Dip the truffles into the melted chocolate and let the chocolate stiffen.
- Step: 9Keep the bullets cool in a jar with lid.
Näring
| Calories | 89kcal |
|---|---|
| Carbohydrates | 7g |
| Fat | 6g |
| Protein | 1g |
| Serving Size | 0 |
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