4 1/2 oz (120 g) plain chocolate
4 tbsp double cream (heavy cream)
2 tsp angostura bitters
3 oz (75 g) cocoa powder
1 cup (110 g) icing sugar (confectioners sugar)
4 tbsp double cream (heavy cream)
2 tsp angostura bitters
3 oz (75 g) cocoa powder
1 cup (110 g) icing sugar (confectioners sugar)
method
1. Break the chocolate into small pieces and put in a small bowl placed over a saucepan of simmering water.
2. When the chocolate has melted, remove from the heat and leave to cool slightly.
3. Whisk the cream until stiff.
4. Fold the chocolate and bitters into the cream and leave until cold.
5. Mix the icing sugar and 2 oz (50 g) of the cocoa powder together in a bowl, then beat into the chocolate mixture.
6. Shape into small balls and toss in the remaining cocoa powder.
2. When the chocolate has melted, remove from the heat and leave to cool slightly.
3. Whisk the cream until stiff.
4. Fold the chocolate and bitters into the cream and leave until cold.
5. Mix the icing sugar and 2 oz (50 g) of the cocoa powder together in a bowl, then beat into the chocolate mixture.
6. Shape into small balls and toss in the remaining cocoa powder.
serving amount
makes 12
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