Method
Step 1:
Melt the chocolate in a medium bowl placed over a pan of gently simmering water. Add the dark muscovado sugar and butter, and stir until melted and smooth.
Step 2:
Stir in the egg yolks, vanilla extract, brandy and cream. Heat gently, stirring constantly, for 2 minutes.
Step 3:
Add the cake or biscuit crumbs. Beat the mixture well and then set aside to cool. Refrigerate until firm enough to handle.
Step 4:
Form the mixture into approximately 20 balls, and then roll in chocolate strands, cocoa powder and golden icing sugar. Place in sweet cases and store in a cool place.
Ingredients
MetricImperial
- 175g Dark chocolate (broken)
- 50g Billington's Unrefined Dark Muscovado Sugar
- 25g Butter (unsalted)
- 2 Egg yolk(s) (free range, medium)
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 1 tbsp Brandy
- 2 tsp Single cream
- 40g Cake crumb (or biscuit crumb)
- 50g Chocolate flavoured strands
- 25g Cocoa powder
- 25g Silver Spoon Icing Sugar
Utensils
- Glass bowl
- Saucepan
- Spoon
- Beater
Recipe Reviews
Very easy to make and taste great
Ingredients
MetricImperial
- 175g Dark chocolate (broken)
- 50g Billington's Unrefined Dark Muscovado Sugar
- 25g Butter (unsalted)
- 2 Egg yolk(s) (free range, medium)
- 0.5 tsp Nielsen-Massey Vanilla Extract
- 1 tbsp Brandy
- 2 tsp Single cream
- 40g Cake crumb (or biscuit crumb)
- 50g Chocolate flavoured strands
- 25g Cocoa powder
- 25g Silver Spoon Icing Sugar
Utensils
- Glass bowl
- Saucepan
- Spoon
- Beater