550 g Dark Chocolate
500 ml Cream
125 g Butter
• Bring the cream to the boil, chop the chocolate add the chocolate to the cream and stir until it is melted, chop the butter and stir it into the cream.
• Leave it to cool and then either pipe it in or roll it into balls.
• Can be left plain or enrobe in chocolate.
White Chocolate & Cardamom Truffles
900 g White Chocolate
270 g Cream
1⁄4 Vanilla Pod
3 Cardamom Pods
50 g Soft Butter
• Bring the cream, cardamom and the vanilla pod to the boil
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I'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world.