87.5ml Double Cream
137.5g Milk Chocolate
12.5g Butter (unsalted)
Freeze dried Raspberry pieces
Green, Red, Yellow Food Colouring
Please be aware there are allergens present in this recipe. These include:
Dairy (cream, butter, chocolate)
Nut (hazelnuts, marzipan – almonds)
How to make it
Before cooking, wash your hands and put on an apron.
Place the cream in a saucepan. Bring gently to the boil. Then remove from the hob, add the chocolate and mix until all melted.
Stir in the butter.
Allow to cool. Then cover and chill in the fridge overnight (or for at least 4 hours).
Line a baking tray with greaseproof paper. Using either a small ice cream scoop or two teaspoons, scoop out 10-15 balls, shape and place on the paper. (Tip – if the mixture gets too soft, chill it first)
- cocoa powder
- nuts (ensure the nuts are finely chopped)
- desiccated coconut
- dark, milk or white chocolate
To do this, take your chosen truffles and chill or freeze them for 30-60 minutes.
In the meantime, melt the chocolate in a small bowl over a saucepan with simmering water.
Allow the chocolate to cool.
Then dip your chilled / frozen truffles in the melted chocolate, place on the baking paper and re-chill the truffles until the coated chocolate has hardened.
- melted chocolate, then top with a sprinkle of freeze dried raspberry pieces.
….or alternatively, style them into Christmas Puddings using marzipan (coloured with green, red and yellow food colouring) and white chocolate.
Store in a cool place (ideally a fridge) for up to 10 days.