100ml Coole Swan
100ml Double Cream
Pinch Ground Cinnamon
Pinch Ground Nutmeg
70g Dark Brown Sugar
350g 70% Dark Chocolate
100g Icing Sugar
100g Unsweetened Cocoa Powder
400g Melted Dark Chocolate
For the truffles, put the cream, spices and sugar into a saucepan and bring to a gentle simmer. Place the chopped chocolate into a bowl and strain the warm cream mixture over the top, whisk until smooth, add the Coole Swan and mix again.
Place in a container and chill for a minimum of 3 hours.
Roll the marzipan into small balls and cover with the set truffle mix and place on a tray.
For the coating, place the cocoa and icing sugar in a bowl and have the melted chocolate in another.
Using a fork, dip the truffles into the melted chocolate and roll in the cocoa powder mixture. Set aside and cool.