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Ingredients

Method

  • STEP 1

    Put the dark and milk chocolate in a bowl, then put the cream and butter in a pan and bring to a simmer. Pour the hot cream over the chocolate and stir until it melts. Leave to cool, then chill in the fridge for 7 hrs.

  • STEP 2

    Put the coatings into separate bowls. To shape the truffles, lightly rub your hands with flavourless oil and roll teaspoons of the truffle mix between your palms – this can get messy!

  • STEP 3

    Gently roll the truffles in the bowl until evenly coated, then put in a box and chill. Store in the fridge in an airtight container for three days, or freeze for up to a month. Defrost in the fridge overnight.

RECIPE TIPS
ROLL THE TRUFFLES WITH COLD HANDS

It’s less messy if you have cold hands – just rinse them under a cold tap first!

Recipe from Good Food magazine, December 2018

Goes well with

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