Ingredients

How to make it

  • In double boiler melt chocolate constantly stirring with a wooden spoon.
  • When chocolate has melted add butter and slowly stir it into the chocolate as it melts.
  • Continue to stir for another minute until it is well mixed and smooth.
  • Add in liqueur and stir until well mixed then sprinkle in pulverized cookies a little at a time.
  • When you have thoroughly mixed in anisettes rest top of your double boiler in a bucket of ice.
  • Whisk truffle mixture slowly until it has cooled about 15 minutes.
  • Do not stop whisking or the butter and rum will separate out of the chocolate-anisette.
  • When the sauce is completely cooled it should have a soft but solid consistency.
  • Spoon out and form into balls and coat with confectioners' sugar or chocolate powder.

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