Chocolate Truffles (With or Withut Alcohol)

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READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g milk chocolate (not cooking)
  • 300
    g chocolate (not cooking, dairy milk any cheap chocolate)
  • 10
    fluid ounces double cream (elmle)
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DIRECTIONS

  • Melt the 500g of milk chocolate in a glass bowl.
  • Slowly heat the cream.
  • Remove both from heat.
  • Pour the cream into the bowl of chocolate and mix well together (this may take a couple of minutes).
  • You can add a cap of alcohol at this point (whiskey, brandy champagne).
  • Put into the fridge until solid or overnight.
  • Roll the hardened truffle into balls, you could put them back in the fridge if you wish to re harden if they have gone a little softer.
  • Melt the dark chocolate but not all at once.
  • Roll the truffle balls in the plain chocolate you must be quick because the chocolate can go lumpy if too hot (using teaspoons), and drop them into a sweet cases.
  • When all of your balls are done, put them back in the fridge to harden the outer chocolate or if in a rush you can use your freezer.
  • When hard they are ready to eat.
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