Page 22 - PowerPoint Presentation
P. 22
Easy chocolate truffles
Ingredients Method
340 g chocolate Break up the chocolate, chop VERY
60 g butter finely and put into mixing bowl with the
200 ml double cream butter.
50 g caster sugar Place the cream and sugar in a
2 tablespoons cocoa powder saucepan, bring just to the boil and
2 tablespoons powdered sugar remove from heat.
Pour the cream onto the chocolate and
butter and beat until chocolate melts
and mixture is smooth and shiny and
then leave to cool.
Then freeze for a few hours, until firm
enough to shape.
Mix the cocoa and icing sugar together,
dust hands with mixture and roll mixture
into truffle shapes.
Chill until serving, or keep in an air tight
container for up to a week.
