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Recipe by Lesley Waters

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1. Put the cream in a small pan, then bring just to the boil. Put chocolates in separate bowls, then divide the butter between each. Tip half of the cream over each bowl of chocolate. Leave for about 1 min then stir until melted and smooth. Allow to cool.
2. Divide the shortbread, fruit and orange zest between the bowls, stir, then chill for at least 4 hrs until firm.
3. Using a teaspoon, scoop out the mixtures and form into small truffles. Sift the icing sugar onto a plate and roll the white chocolate truffles in it. Do the same with the cocoa and the dark chocolate truffles, then chill until needed. Can be made up to a day ahead.

Per truffle

118 kcalories, protein 1g, carbohydrate 12g, fat 8 g, saturated fat 5g, fibre 1g, salt 0.04 g

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• veronika

  08 November 2007

  veronika rated and commented on this recipe

  

  Good recipe! Made them for Easter and they were a hit!

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• Lesley

  12 December 2008

  Lesley commented on this recipe

  These are wonderfully easy and look very impressive, I made them for a group of very discerning ladies and they were highly praised.

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Ingredients

• 142ml pot double cream
• 150g white chocolate , broken into cubes
• 150g dark chocolate , broken into cubes
• 50g unsalted butter
• 4 shortbreads fingers, or biscuits, crumbled roughly
• 85g dried fruits (chopped apricots and cranberries are good)
• zest 1 orange
• icing sugar , for rolling
• cocoa powder , for rolling

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Difficulty and servings

Makes about 30

Preperation and cooking times

Prep 20 mins

Cook 3 mins

Plus cooling

Ingredients

• 142ml pot double cream
• 150g white chocolate , broken into cubes
• 150g dark chocolate , broken into cubes
• 50g unsalted butter
• 4 shortbreads fingers, or biscuits, crumbled roughly
• 85g dried fruits (chopped apricots and cranberries are good)
• zest 1 orange
• icing sugar , for rolling
• cocoa powder , for rolling

Per truffle

118 kcalories, protein 1g, carbohydrate 12g, fat 8 g, saturated fat 5g, fibre 1g, salt 0.04 g

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