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Dip a melon baller or teaspoon into hot water and scoop out some ganache, then gently roll it into a ball. Cover and chill in the fridge for 2 hours, or until firm enough to roll into balls. Gently stir in the vanilla extract and amaretto (or Baileys or whisky). Remove from the heat and tip in the chopped chocolate, but do not stir.Ĭover with a tea towel and allow to sit for 5 minutes. Place the cream in a saucepan over a medium heat and bring just to the boil.
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