Ingredients
- 180 g Good quality white chocolate, Broken into squares
- 85 g thickened cream
- 2 teaspoons Coffee liqueur
- 130 g Honeycomb
- 200 g white chocolate melts
- Edible gold dust to decorate
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put honeycomb in
"Closed lid" and lock lid. Press turbo button 1-2 times for 1 sec. Set asidePlace chocolate in
"Closed lid" and chop for 10 seconds on speed 8Add cream and heat and mix for 3 minutes at 50 degrees speed 2
Stir in liqueur, and allow to cool
Stir in honeycomb, and refrigerate for about two hours
Roll teaspoons of mix into balls, and set aside.
Place melts into clean dry bowl, and melt on 50 degrees for 3 minutes.
Dip each truffle into melted chocolate and set aside on a baking paper lined tray (or the slipmat on a tray)
Refrigerate until chocolate is set, then decorate with gold dust and serve in mini paper cases
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
on a warm day try freezing these for two hours before chocolate coating, instaed of refrigerating
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