Ingredients
- 400 ml water
- 300 ml granulated sugar
- 270 g breadcrumbs
- 250 g ION PATISSERIE classic couverture
- 100 g hazelnuts
- 100 g spoon sweet (optionally)
- 50 ml brandy
For the coating
- ION dark chocolate sprinkles
- brandy
Method
In a small saucepan, add the water along with the sugar until they come to a boil.
Right after, remove from the stove, and finely chop the classic couverture. Then, add the chocolate pieces into the mixture and whisk until it turns into chocolate syrup.
Next, add the brandy, while whisking constantly, set aside, and let it cool down for about 10 minutes.
Afterwards, in a large bowl, place the breadcrumbs, the crushed hazelnuts, spoon sweet (cut into small pieces), and chocolate syrup. Stir well with a mariz until completely homogenized.
Right after, refrigerate until cool.
Finally, when the mixture is cool and firm, shape it into truffles in the size of your preference, dip them into the brandy, and right after rolling them in the dark chocolate sprinkles.
