![]() 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
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July 2017
AuthorI'm a chef at heart and by trade, enjoy what I do and have a passion for the culinary world. |