- 100 g of rice cream.
- 2 tablespoons of hot water.
- 5 cl kirsch.
- 100g ground almonds.
- 220g icing sugar.
- 125 g chocolate.
With two tablespoons of hot water and a tablespoon of kirsch, mix the cream of rice in a bowl .
Add the powder. almonds, then only 100 g icing sugar. Mix everything so that all is smooth .
Cut the chocolate into small pieces and melt in a double boiler. Add it to the previous preparation. Mix. Cool .
Prepare the frosting:.. Dilute 100g icing sugar with kirsch for a slightly thick paste .
Train truffles the size of a walnut and roll in icing .
Allow to harden and then dust with icing sugar.
Notes: For a pleasant change, change alcohol to flavor your truffles.