5 portions
Porciones
Porciones
15 Min
Intermediate
234.176 kcal
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Ingredients

  • 1 Cup Cocoa, Dry Powder, Unsweetened
  • 1 Cup Candies, Milk Chocolate For Dipping
  • 25 Gram Honey
  • 46 Gram DLT Nestlé Cream 300G Tin
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Preparation

  • Pour the cream and the honey into a saucepan and bring to the boil. Meanwhile, fill the jug for the electric blender with the milk chocolate couverture.
  • Pour in the boiling cream and blend at a low speed.
  • Add the orange blossom water and the butter. Continue to blend until a nice, smooth paste is formed.
  • Pour into a tray and leave in the fridge for a minimum of six hours to allow the mixture to set.
  • Cut into cubes of your preferred size and knead to form a spherical shape.
  • Dip the balls in the milk chocolate couverture. Allow to cool and dust with cocoa powder
  • While the truffle is still soft, make a small incision at one end so that it can rest on the rim of the glass.

Nutritional Information

  • Calcium (mg)  : 85.82
  • Total carbohydrates (g)  : 34.0372
  • Cholesterol (mg)  : 7.728
  • Energy (Kcal)  : 234.176
  • Total fats (g)  : 12.32216
  • Total dietary fibers (g)  : 7.5164
  • Iron (mg)  : 3.19452
  • Proteins (g)  : 5.9566
  • Sodium (mg)  : 30.356
  • Saturated fats (g)  : 7.60404
  • Total sugars (g)  : 21.711

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