We can think a entire bunch makes exercise of for the bourbon sugar that coats these pretzel-studded chocolate bites: exercise it to high crème brûlée, toddle it into your afternoon tea, or sprinkle it over berries and encourage with whipped cream for a truly easy dessert.
Substances
Truffles:
3/4 cup (180ml) single (pouring) cream (within the US, exercise light cream)
600g darkish chocolate, finely chopped
2 cups (100g) retailer-sold pretzels, overwhelmed
1/2 teaspoon sea salt flakes
1/3 cup (80ml) bourbon
Bourbon Sugar:
1 cup (220g) Demerara sugar
2 tablespoons bourbon
Preparation
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Step 1
Living the cream in a slight saucepan over excessive warmth and produce to the boil. Living the chocolate in a medium heatproof bowl and high with the cream. Living the bowl over a saucepan of simmering water (the bowl shouldn’t contact the water) and, the exercise of a metal spoon, toddle until melted and restful. Add the overwhelmed pretzels, salt and bourbon and mix effectively to combine. Allow to stand at room temperature for 10 minutes. Refrigerate for 2–3 hours or until factual put of dwelling.
Step 2
While the mix is cooling, receive the bourbon sugar. Preheat oven to 160°C (325°F). Line a large baking tray with non-stick baking paper. Living the sugar and bourbon in a slight bowl and mix to combine. Unfold in an even layer on the tray and bake for half-hour or until golden and crisp. Allow to cool fully sooner than crushing into honest crumbs.
Step 3
Roll 1-teaspoon portions of the truffle combination into balls and press within the bourbon sugar to coat. Living the truffles on the tray and refrigerate for half-hour or until company.
From Contemporary Baking: Truffles, Cookies, and Every thing in Between © 2018 by Donna Hay. Reprinted by permission of Fourth Estate, an imprint of HarperCollins Publishers.
Aquire the corpulent e-book from HarperCollins or from Amazon.
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