Ingredients
½ cup heavy cream (for a vegan version, use coconut cream)
280 gr. semi-sweet chocolate (I use 64% Belgian chocolate)
15 gr. butter (for a vegan version, use cold-pressed coconut oil)
2-3 tbsp favorite liqueur (e.g., Irish Cream, Brandy or Triple-Sec) or culinary-paste (e.g, raspberry or pistachio)
Preparation
In a small saucepan, bring cream to a boil.
Remove from heat and add chocolate.
Wait 1 minute and mix until chocolate is completely melted.
Add butter and mix to fully incorporate.
Pour into a bowl and cover with plastic wrap, so that it is touching the entire surface of the chocolate mixture.
Refrigerate for an hour.
Put the now-solid chocolate mixture in your stand-mixer bowl using the K-beater.
Whisk the mixture for about 2 minutes, then add the liqueur or paste, and whisk until fully incorporated.
Refrigerate for ½ an hour.
Form balls (I use a spring-release ice cream scoop).
Optional: you can roll each ball in caster sugar, cocoa powder or chopped nuts.
Keep refrigerated in a lidded box, or covered with plastic wrap.
