Chocolate Truffles:
500g of Chocolate
250g of Butter
250ml of Double cream
Melt in a pan and cool
When cooling add 4 table spoons of brandy, or rum or whisky
Peppermint Creams:
225g of icing sugar
1 egg white
Peppermint essence
Beat up the egg white; add sugar and essence and pound into a smooth paste
Mould into shape
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