Nougat Truffles

The perfect after dinner accompaniment…

What you will need: • 250g bitter chocolate • 4 extra large egg yolks • 45g butter • 30ml fresh cream • +/- 30ml rum, brandy or orange liqueur to flavour • 160g Sally Williams Fine Honey Nougat, frozen

How to prepare: • Put frozen nougat in a heavy duty plastic bag and crush until fine. • Alternatively, use a food processor to crush frozen nougat until fine. • Keep in freezer until nougat is hard. • This should take approximately three hours. • Melt chocolate in a double boiler. • Add butter and cream. • Stir well, then add egg yolks, one at a time, beating very well and then continue beating over low heat until mixture is smooth and thick. • This may take about 10 to 15 minutes. • Remove from heat and add flavouring. • Allow to cool in the fridge for a few hours. • When firm enough to handle, stir in crushed nougat, then roll into little balls and coat in chocolate vermicelli or cocoa powder sifted with icing sugar. (Can be stored in the fridge for 1 month)

#nougat #truffles #treats