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Put the chocolate, cream and vanilla in a pan and heat very gently until melted. Cool, then chill for 90 mins until firm.
Use a mini ice cream scoop or teaspoon to make 24 truffles, then dust with cocoa or grated white chocolate. Chill until ready to eat. You can make these 4 days ahead or they will freeze for 1 month. Thaw in a cool place and, if needed, dust with a little more cocoa.