Made With Love

White Choco­late And Cran­berry Truf­fles

The People's Friend Special - - COOKERY -

1 Place the cran­ber­ries, Coin­treau and or­ange zest into a small pan, bring to a sim­mer and cook un­til soft­ened and syrupy. Leave to cool. 2 Chop or break 300 g (10½ oz) of the choco­late into small pieces and put into a heat­proof bowl. 3 Place the cream and but­ter into a small saucepan, heat un­til just about to boil, pour over the choco­late and stir un­til melted. If the choco­late doesn’t melt with the heat of the cream, place over a saucepan of sim­mer­ing wa­ter for a few min­utes and stir un­til the choco­late has melted. Stir in the cran­ber­ries and leave to cool, then place in the fridge for 4 hours or overnight. 4 With a small spoon or melon baller, scoop spoon­fuls of the mix and roll into balls, then pop into the freezer for ap­prox­i­mately 30 min­utes. Melt the re­main­ing choco­late in a bowl over sim­mer­ing wa­ter. Place each ball on a fork and dip into the melted choco­late, swirling around un­til coated. Place on a sheet of bak­ing parch­ment and leave to set in the fridge. Th­ese de­li­cious truf­fles are best served straight from the fridge. 150 g (5½ oz) cran­ber­ries 3 tbs Coin­treau 1 tsp grated or­ange zest 500 g (1 lb 2 oz) white choco­late, suit­able for cook­ing 60 ml (2¼ fl oz) dou­ble cream 25 g (1 oz) un­salted but­ter

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