Fresh Cream Truffles
An indulgent recipe for Fresh Cream Truffles taken from The Dairy Book of Home Cookery.
Ingredients
150 ml (¼ pint) double cream
300g (11oz) plain chocolate, broken up
2 tbsp liqueur of your choice
25g (1oz) unsalted butter
Cocoa powder
Grated white and plain chocolate
Instructions
1
Heat cream in a small pan until boiling, remove from heat and add 200g (7oz) chocolate then stir until melted.
2
Stir in liqueur and butter, and mix until butter has melted. Pour into a bowl.
3
Freeze for about 20 minutes or until firm enough to hold its shape.
4
Using a melon baller, scoop out rounds, place onto non-stick baking paper and chill overnight.
5
Roll a third in cocoa powder and a third in grated white chocolate. Dip a third into the remaining plain chocolate, melted.
6
Leave to set and then remelt any chocolate remaining and drizzle over truffles.
7
Place truffles in foil cases and store in the fridge
