Belgian Truffle with Almonds 🎄☃️

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In a partnership with

@delirec

By

@liviafulle

View in original language

(Português)

20 min(s)

20 servings

Ingredients

• Belgian Chocolate 50% cocoa | 400 g
• Sour cream | 167 ml
• Cocoa powder 100% | 2 cup
• Flaked almonds | 60 g

Recipe

1. Melt the chocolate together with the cream in the microwave every 30 seconds and stir until everything is melted and smooth.
2. Place in a bowl and cover with cling film.
3. Place in the fridge for at least 4 hours
4. Remove from the fridge and make balls the size you want.
5. Roll the truffles in cocoa powder and refrigerate preferably overnight.
6. The next day remove excess cocoa powder and decorate with almonds to taste and that's it 😋
7. You can put it in decorative Christmas packaging or in a decorated can 😉

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