- 140ml double cream
- 25g unsalted butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 150g dark chocolate, chopped
Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…
- 60ml marsala
- 1 heaped tbsp strong espresso powder, plus extra for dusting
- 250g white chocolate
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
Gently heat the double cream and butter until just steaming. Put the dark chocolate in a heatproof bowl, pour over the warm cream and stir to melt. Stir in the marsala, then mix the espresso powder with 1 tbsp boiling water and add this as well. Chill for 1-2 hrs, or until firm enough to scoop. Use a teaspoon to scoop the mixture and gently roll into balls using your hands (you may want to use gloves). Put on a lined baking tray and freeze for 30 mins.
Heat the white chocolate in the microwave for 1-2 mins, or until melted, then dip each ball in the white chocolate and return to the tray using a fork. Dust with a little espresso powder while the chocolate is still soft. Return to the freezer for 10-15 mins to set. Will keep in the fridge for three days.