Makes approximately 100

Ingredients: -

• 300gr whipping cream
• 80gr invert sugar
• 130gr butter
• 470gr couverture "Pur Caraibe"
• 80gr Vermeer Dutch Chocolate Cream Liqueur.

Method:

1. Bring the whipping cream and invert sugar to a boil, and pour it, little at a time over the chopped chocolate
2. Blend with a spatula to incorporate the 2 mixtures. The idea is to achieve a perfect emulsion between the chocolate and the cream
3. When the mixture is finished; add the diced butter at a temperature of 35/40 degrees and finally the Vermeer cream liqueur
4. Use an immersion blender taking care not to incorporate air bubble to smooth the ganache
5. Spread the mixture on a stainless steel tray and as soon as it starts to crystallise, pipe with no 8 nozzle as per required size
6. Leave to crystallise for 24 hours
7. Dip in dark couverture
8. Roll in cocoa butter

Recipe created by Mortons's of Berkeley Square.

For more information on Morton's see www.mortonsclub.com