Jägermeister Xmas Truffles 300g milk chocolate, broken into small pieces 150g dark chocolate, broken into small pieces 1 tbsp unsalted butter 230g whipping cream Coconut flakes 2 shots Jägermeister 1. Heat the cream in a saucepan over a medium-low heat. If the cream starts to bubble, lift the pan and swirl the cream before returning it to the heat. The cream is ready when you can only keep a finger in it for a few seconds. 2. Put the chocolate into a heatproof bowl. 3. Remove the cream from the heat and let sit for 30 seconds. 4. Pour the heated cream over the chopped chocolate. Make sure all the chocolate is covered. 5. After about 30 seconds, stir with a wooden spoon until all chocolate chunks are melted. If it doesn't all melt, put back on to a very low heat to help it along. 6. After all the chocolate is melted and mixed into the cream, add the butter until it is melted and mixed in. 7. Whisk in the Jäger until combined. 8. Cover the mixture with cling film. Press it down into the top of the mixture to prevent condensation from dripping into it. Let it set in the fridge for 5 to 8 hours. 9. Use a spoon to scoop portions and roll them into balls. It may help to put cocoa powder on your hands if the mixture is really messy. 10. Put the coconut flakes in a bowl or plate. Place each truffle ball into the bowl and roll it around to cover it with the coconut. Enjoy!
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