Choco­late truf­fle egg box

Easy Cook - - EASTER KIDS -

Makes 12 truf­fles or two gift boxes Q Prep 20 mins Cook 5 mins Q Q

150ml dou­ble cream 100g dark choco­late, chopped into

small pieces 100g milk choco­late, chopped into

small pieces 2 tbsp co­coa pow­der 50g chopped hazel­nuts YOU’LL ALSO NEED mini pa­per cases empty egg boxes rib­bon (op­tional)

1 Gently heat the cream in a pan. When hot, re­move from the pan and leave to stand for 1 min. Add the dark and milk choco­late to the pan, and stir un­til melted and smooth. Pour the mix­ture into a bowl and chill in the fridge un­til firm.

2 When the choco­late is firm, use two tea­spoons to scoop out 12 wal­nut-sized truf­fles. Roll half the truf­fles in the co­coa pow­der and the other half in hazel­nuts. Put the cov­ered truf­fles in mini pa­per cases, pop into egg boxes and tie up with rib­bon. PER TRUF­FLE 183 kcals, fat 15g, sat­u­rates 8g, carbs 10g, sug­ars 10g, pro­tein 2g, fi­bre 1g, salt 0.1g

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