1. Gently boil 175g of double cream, take off the heat and add the plain chocolate (chopped,270g), stir until melted. Then add the butter (25g) and again, stir until melted. Cover this mixture and chill in the fridge for at least an hour.
2. Line a baking tray/lunchbox with baking paper, using your hands, form the mixture into small (or big) chocolate balls.
3. To coat the truffles in cocoa: drop the truffles in one by one making sure they are all covered. Then chill.
4. To coat the truffles in chocolate: freeze truffles for around 1 hour. Then melt the milk/white/plain chocolate (200g) over some boiling water, take off the heat and leave to cool for a few seconds. Now, using a fork dip each truffle into the chocolate until covered and then place onto the lined tray/lunch box. Chill ASAP.
I also decorated mine with a little coloured chocolate piping (I know, check me out!)
These can be stored for about a week so you have plenty of time to enjoy (although I did eat them all in one sitting)!
Enjoy!
Mmm, these chocolates looks sooooooo gooood... :)
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Yummy yum and sweet!! Happy Val's Day! :)
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Happy Val's day to you too :)
Deletegosh I am so hungry right now :)
ReplyDeleteThat looks amazing :) x
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Great post
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Thanks! Il definitely check your blog out :)
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