Ingredients
- 30 shelled hazelnuts (whole)
- 2 egg yolks
- 1 in diameter
- 1/2 stick
- 750 gr good-quality unsweetened
- 400 ml chocolate in a saucepan over low (heavy)
- 280 ml chocolate in a saucepan (heavy)
- 200 gr confectioners sugar
- 100 gr confectioners sugar in
- 100 gr sugar in
- 85 gr sifted unsweetened cocoa
- 60 ml scotch whiskey
in the melted chocolate, covering it completely. Then lift it out with a fork and roll it in the cocoa. Arrange the truffles on the baking sheet again, and chill before serving.
