Truffle Treasures

Chocolate truffles

550 g Dark Chocolate 
500 ml Cream
125 g Butter





Method

• 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

Method

• Bring the cream, cardamom and the vanilla pod to the boil

• Add the white chocolate and soft butter
  
  
• stir to form a creamy paste.
  
  
• Place in cool place to set, once firm start to form truffles with your hand.
  
  
• You can enrobe truffles with melted chocolate and nuts or cocoa powder 
  
  

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