Donna Hay:

Sunday Tasmanian - Tassie Living - - NEWS -

Su­per easy choco­late truf­fles

Spread a lit­tle Christ­mas cheer among your loved ones with a slice or two of this ir­re­sistible sweet treat. 600g dark choco­late ¾ cup (180ml) sin­gle cream Dutch co­coa pow­der, for dust­ing

STEP 1 Us­ing a sharp knife, finely chop the choco­late.

STEP 2 Place the cream in a small saucepan over high heat and bring to the boil. Place the choco­late and cream in a medium bowl and place the bowl over a saucepan of sim­mer­ing wa­ter. Us­ing a metal or sil­i­cone spoon, stir the mix­ture un­til smooth.

STEP 3 Pour into a lightly greased 20cm x 30cm slice tin lined with non-stick bak­ing pa­per. Tap the tin or smooth the sur­face with a pal­ette knife to even out the mix­ture. Re­frig­er­ate for 2–3 hours or un­til firm. Re­move the truf­fle from the tin and bring to room tem­per­a­ture. Cut into slices.

STEP 4 Dust with the co­coa pow­der to serve. Makes 30.


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