TO­DAY’S RECIPE: White cho­co­late truf­fles

Scottish Daily Mail - - Freeview Primetime Planner - ½ tsp rose wa­ter,

PER­FECT as a gift or treat. Makes: 30.

In­gre­di­ents

300g white cho­co­late, chopped

120ml dou­ble cream

30g un­salted but­ter

2 tsp vanilla paste or 1-2 tbsp Coin­treau or brandy

Method

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.

RECIPE of the Day brought to you in as­so­ci­a­tion with BBC Good Food Magazine. Sub­scribe to­day and get your first five is­sues for £5 (di­rect debit). Visit buy­sub­scrip­tions.com/good­food and en­ter code GFDAILY19 or call 03330 162 124 and quote GFDAILY19.

To dec­o­rate: 200g chopped white cho­co­late, finely chopped pis­ta­chios, des­ic­cated co­conut, co­coa or sprin­kles

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