Rich chocolate truffles, hand-painted in edible gold.
Method
- 1
Melt the first amount of chocolate; whisk in the softened butter, then the egg yolk, confectioners’ sugar and cream until smooth.
- 2
Pour into heart molds and refrigerate until set, about 3 hours.
- 3
Melt the remaining chocolate, unmold the truffles and dip each one, shaking off the excess; set on parchment and trim.
- 4
Mix the liqueur with the gold dust to a paint-like consistency and hand-paint decorative accents onto each heart.
