The chocolate season is back and I'm sure chocolate lovers will appreciate this recipe which is admittedly a bit lengthy, but which is, for me, hummmmmmmmmmmmm !
1 Crush and melt the couverture in a double boiler. In a saucepan bring the double cream to boil for two minutes. Let it cool to a temperature of 35° to 40°C (105°F).
2 While whisking, pour the cream over the melted chocolate, mix well. Place in a cool place so the temperature returns to 20°C (70°F).
3 In a bowl work the butter until it whitens. Incorporate it gradually into the chocolate cream mixture. Add the alcohol. The mixture should be smooth and shiny.
4 On a sheet of parchment paper, make small balls using a pastry bag or a spoon. Place in the fridge for approximately two hours.
5 Finishing: using a fork, dip the balls one by one in the melted bitter couverture. You must be quick, as the ball may melt. Place them on a grid to drain. Coat them in cocoa and keep them (in the cocoa) in a cool place.
6 Place in the fridge for one hour before serving. To remove them from the cocoa, take a tea strainer, shake well to remove excess cocoa. When you put it in your mouth, you experience the bitterness of cocoa then the "crunch" of the bitter and finally the sweetness of the chocolate "core", long live indulgence !
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