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1 cup Chocolate Ganache, warmed 3 tbsp butter, softened 2 tsp Cointreau or other liqueur 1/2 cup good quality cocoa
© Annabel Langbein Media
Mix Chocolate Ganache with softened butter until evenly incorporated. Stir in Cointreau or other liqueur. Chill mixture for 1 hour or until it is firm enough to mould. When mixture is firm, sieve good quality cocoa into a bowl. Use two teaspoons to scoop out balls of chocolate mixture. Roll each ball between your hands to get an even shape and then roll in cocoa to coat. If the mixture softens as you go, return to the fridge until it sets enough to be workable. Makes about 15.
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