Ingredients:
1 tub clotted cream (227g)
200g chocolate (pure or at least 72% cocoa content)
50g chocolate cocoa powder
Method:
Melt chocolate in a bain marie (water bath – a bowl over a saucepan with a little simmering water in it – taking it off the heat once the water starts to simmer, continually stirring until all the chocolate is melted)
Stir in clotted cream until smooth
Chill in refrigerator for 2-3 hours
Dip two teaspoons in hot water and shape balls from the truffle mix
Drop balls in the chocolate powder and roll to cover and set aside
Refrigerate overnight (4 hours minimum)
Alternatively, missing out the chocolate powder covering
After adding the clotted cream and mixing to a smooth, silky consistency
Allow mix to cool
Pour into a mould
Chill in refrigerator for 4 hours, or overnight
Stores in a refrigerator for up to two weeks
Enjoy!
1 tub clotted cream (227g)
200g chocolate (pure or at least 72% cocoa content)
50g chocolate cocoa powder
Method:
Melt chocolate in a bain marie (water bath – a bowl over a saucepan with a little simmering water in it – taking it off the heat once the water starts to simmer, continually stirring until all the chocolate is melted)
Stir in clotted cream until smooth
Chill in refrigerator for 2-3 hours
Dip two teaspoons in hot water and shape balls from the truffle mix
Drop balls in the chocolate powder and roll to cover and set aside
Refrigerate overnight (4 hours minimum)
Alternatively, missing out the chocolate powder covering
After adding the clotted cream and mixing to a smooth, silky consistency
Allow mix to cool
Pour into a mould
Chill in refrigerator for 4 hours, or overnight
Stores in a refrigerator for up to two weeks
Enjoy!
