TODAY’S RECIPE: White chocolate truffles
PERFECT as a gift or treat. Makes: 30.
300g white chocolate, chopped
120ml double cream
30g unsalted butter
2 tsp vanilla paste or 1-2 tbsp Cointreau or brandy
1 Melt chocolate, cream and butter in heatproof bowl over a small pan of just simmering water, or microwave in short blasts, stirring regularly. Stir in flavourings gradually and taste the mix as chilling will increase intensity. Transfer to a small baking dish or shallow container and chill until set — four hours or overnight.
2 Using a large melon baller or teaspoon, scoop truffles from the set mixture — or using clean hands briefly roll between your palms — then transfer to a lined baking tray. Chill in the freezer for 30 minutes to firm up.
3 To decorate, melt chocolate as before, leave to cool a little, then drop chilled truffles into chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over toppings. Chill in fridge for a couple of hours or freeze for 30 minutes, until set. Store in a cool place or fridge.
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To decorate: 200g chopped white chocolate, finely chopped pistachios, desiccated coconut, cocoa or sprinkles