Cognac balls with whistle
1 egg yolk
1/8 l of whipped cream
300 g of cooking chocolate
50 g icing sugar
100 ml cognac
Bring the whipped cream to a boil. Beat yolk with sugar. While stirring, add warm whipped cream and boil everything again. Stir in the softened chocolate, cognac and stir well.
Allow to cool for at least 2 hours.
Stir with the whisk, fill in Dresiersack, fill in paper capsules and refrigerate overnight.
I always put it in the fridge before stirring up the mass. Do not be scared, it's more of a tough mass, but then it's pretty tight.
Does not always have to be cognac, I've tried a variety of liqueurs and spirits (such as cherry, egg liqueur, brandy, vodka) - which I have at hand.
Every time comes good, better than Rumkugeln ;-)
