Dark Chocolate Truffles Dipped in White Chocolate2014-09-11
- Yield : 24
- Prep Time : 20m
- Ready In : 3:00 h
Impress anyone with these easy-to-make truffles and watch them disappear off the plate.
- 150ml double cream
- 30g icing sugar, sifted
- 150g dark chocolate, 70 per cent
- cocoa solids, broken into small pieces
- 25g unsalted butter
- 200g white chocolate
Bring the cream and icing sugar to just below the boil, then take off the heat.
Put the dark chocolate and butter in a bowl and pour the cream through a fine sieve onto the chocolate. Stir vigorously until melted.
Cover with baking paper, then chill for 1 -2 hours until set.
Using a teaspoon, scoop out bite-sized amounts of the mixture, then roll into balls using you hands.
Place on a tray lined with baking paper, then chill again till solid.
Melt the white chocolate in a bowl set over (but not touching) a pan of barely simmering water. Once melted, set aside to cool slightly.
Using a small fork or a wooden skewer, dip the balls into the cooled white chocolate, then leave to set o a tray lined with baking paper.
Store as above, ready to pack as gifts.