Soft creamy balls.
No. of servings
|All-purpose flour / plain flour||50||g|
|Baking powder for gingerbread||8||g|
|Icing decorations - silver pearls|
|Whipping cream (30-33% fat)||100||ml|
Chocolate 85% 2.75 oz (80 g)
Melt the chocolate in a water bath.
Beat the butter with sugar and chocolate.
chicken egg 2 pcs
Gradually beat in the eggs.
Stir in the flour with baking powder and ground almonds.
Put the dough into the greased and floured cake pan and bake. Bake at temperature of 340°F (170°C) for 30 minutes. Let it cool.
Heat the double cream, remove from the flame and add in the chopped chocolate. Blend and let it cool. Add soften butter and beat it.
Crush the dough and add into the cream.
Add rum and mix it. Place the mass in fridge for an hour. Then form same sized balls and let it cool again for an hour. Then decorate them with white chocolate and pearl decorating.