Christmas Dessert - cooking recipe

Ingredients

3 egg yolks
75 g sugar
1 dl african cream liqueur (Amarula)
5 dl cream, whipped
6 sheets gelatin
10 -12 stk lindor truffles (blue ones) or 10 -12 a similar amount chocolate (100g)

Preparation

Put the gelatin in cold water for around 10 minutes.
Whisk the yolks and the sugar until creamy.
Desolve the gelatin in a bain de Marie.
Add the Amarula and add the liquid slowly to the eggs.
Fold in whipped cream.
Decorate with chopped up chocolate and/or truffles.
Cool for 4 hours or more.