Whisky Cream Truffle

Chop half of the cooking chocolate and let it melt. Whip fat, coconut oil and 2/3 of the powdered sugar for about 15 min until thick and fluffy. Fold in cooking chocolate. Slowly fold in the liqueur. Leave to cool for approx. 15 min. Mix again, fill into the hollow balls with a piping bag. Refrigerate.

Chop the remaining cooking chocolate and let it melt. Dip the balls in it and let it drip off. Sift cocoa and remaining powdered sugar separately.

Roll one third of each ball in powdered sugar, cocoa and pistachios.

Dry. Place in cuffs if desired.

Tip: Do you prefer milk chocolate or dark chocolate? Depending, use whichever tastes better to you.

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