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LOCATION: Recipes >> Candy >> Truffles 02

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Truffles

150 gm Very good quality desert chocolate
150 ml double cream
25 gm butter

Grind up the chocolate in a food processor until granular.

Melt the butter and cream (also yoghurt if you want) in a saucepan
until simmering. Then pour the cream mixture into the processor
whilst working. When the mixture is welll and truly mixed (making
sure to get the cream that has splattered onto the underside of
the lid) separate in to four bowls. Allow to cool completely and
then place in a fridge overnight.

In the morning using a cold spoon form the chocolate mixture into
little truffle shaped balls. This is best done if your hands have
been rinsed in cold water for a while. You now have about 20-30
chocolate truffles.

First if you want rum truffles mix a good quantity of rum (or a
few drops of rum flavouring) into the cream mixture as you melt
the butter.

Once you have spooned out the truffles you can roll them in cocoa,
chopped nuts or whatever you want.

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