For the Base:
6 eggs
100g raw cane sugar
150g unsalted butter
260g of Rio Caribe 72% couverture dark chocolate, nutty coffee notes
100g ground almonds
24 Fabri Amarena cherries in syrup
2 tablespoons of Rum or Cognac, I use Somerset Cider apple Brandy
For the ganache top:
400ml double cream
40g raw cane sugar
130g Rio Caribe 72% couverture dark chocolate, nutty coffee notes
You will need 8 x 8cm round stainless steel moulds or cake cutters
Baking paper
SIGNATURE TRUFFLES IN BEAUTIFUL CHRISTMAS GIFT SLEEVES