chocolate truffles
- Preparation and cooking time
- Total time
- Plus extra time for setting
- Easy
- Makes Truffles
Ingredients
For The Dark Chocolate Ganache:
- 500g dark chocolate
- 250g icing sugar
- 125ml double cream
- 1 tsp coffee powder
For the White Chocolate Ganache:
- 500g white chocolate
- 250g icing sugar
- 125ml double cream
- 1 tsp vanilla
100g white chooclate, for dipping
- 100g white chooclate, for dipping
100g dark chocolate, for dipping
- 50g Whole almonds, smashed
Method
- STEP 1Melt the white and dark chocolate for the truffles in seperate bain-maries(bowl over hot pan of water)
- STEP 2Let the chocolate cool a little, add the icing sugar and double cream to both bowls and fold together.
- STEP 3Place the two truffles mixtures in seperate tins and leave in the fridge for 1 hour to set.
- STEP 4Melt the remaining chocolates in seperate bowls, roll balls the size of walnuts and dip into the melted chocolate, alternating the different colours and flavours. Roll some in the smashed almonds and some in icing sugar to cote.
- STEP 5Leave to set on cocktail sticks stuck in a bag of flour, once set remove the stick and cover the whole to smooth with chocolate.