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Recipe by Mary Cadogan

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1. Video tutorial: Making chocolate truffles

1. Bring the cream to the boil in a small pan. Remove from the heat and stir in the chocolate until it has melted. Stir in the liqueur and pour into a bowl. Cool, then chill until firm, about 4 hrs, or overnight.
2. Sprinkle a sheet of greaseproof paper with icing sugar and another with cocoa powder. Take a teaspoon and scoop nuggets of truffle mix out of the bowl and onto either the paper with cocoa powder or icing sugar. Use two teaspoons to coat the nuggets then transfer them to paper sweet cases. Pack into paper sweet cases in boxes and chill. Store for up to 2 weeks.

71 kcalories, protein 1g, carbohydrate 7g, fat 4 g, saturated fat 3g, fibre 0g, salt 0.04 g

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• DCR

  04 April 2008

  DCR commented on this recipe

  What a wonderful delight! Really, really easy to make and superb taste! Melt in the mouth moment with little kcalories!! Never made before but will make again and again!

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• Fran

  14 August 2008

  Fran commented on this recipe

  These little nuggets taste fanastic and are equally as popular with brandy. I prefer to roll them in grated white chocolate. YUM!!

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Ingredients

• 142ml carton double cream
• 200g bar dark chocolate , broken up
• 4 tbsp Tia Maria
• icing sugar and cocoa powder , to coat

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Difficulty and servings

Makes about 30

Preparation and cooking times

Takes about 20 minutes, plus chilling time

Ingredients

• 142ml carton double cream
• 200g bar dark chocolate , broken up
• 4 tbsp Tia Maria
• icing sugar and cocoa powder , to coat

71 kcalories, protein 1g, carbohydrate 7g, fat 4 g, saturated fat 3g, fibre 0g, salt 0.04 g

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