100 g semi-sweet hershey's chipits- small chocolate chips
100 g hersheys cocoa powder
45 g fresh cream
1 tablespoon liquor
Directions:
1. Boil water in a pot. 2. Warm the fresh cream in a bowl placed over the boiling water. 3. Add choco chip into the fresh cream and stir well. 4. Switch off the fire. 5. Add 1 tbsp of Liquor. 6. Transfer the mixture and place it onto a pot filled with cold water (surrounded with ice cubes. 7. Whip the mixture for 5 minutes. 8. Pour the mixture into the tray laid with plastic sheet/aluminum foil. 9. Leave it in refrigerator for 30 minutes. 10. Remove from fridge and sieve the cocoa powder onto surface and back of the truffle. 11. Cut into cubes and sieve again between the gaps.
