MAKING CHOCOLATE TRUFFLES
31st January 2017
Instructions
Place 600g of dark (or milk or white) chocolate drops/buttons in a bowl. Boil 150g of double cream in a saucepan. Pour the boiling cream into the bowl of dark chocolate and mix well. Add 75g of brandy, rum or whisky and mix well in. Leave overnight in a refrigerator. Take a teaspoon and spoon out enough on the spoon to roll into a small ball – about the diameter of a £1 coin. Then dip the ball into some tempered chocolate. If you want to, the truffle can be tossed into some chopped nuts, cocoa powder or icing sugar, depending on the finish you want.
Following my recent order I would like to commend you on the quality of your chocolates. I have tasted many makes of chocolate - but yours are far more superior than any I have tasted.
Jackie D