❧ COOKING COMPANION CHOCOLATE TRUFFLES
These chocolate truffl es are a great way to treat your mum this Mother’s Day.
Makes 24
15g unsalted butter 150ml double cream (single cream is too runny and won’t work)
300g white chocolate Icing sugar to dust your hands
To decorate ❤ Choose from ❤ Sifted cocoa powder ❤ Grated milk, plain and white chocolate ❤ Chocolate pieces ❤ Sugar sprinkles ❤ Chopped nuts e.g. pistachios, toasted hazelnuts
❤ Desiccated coconut
Tools: ❤ Baking sheet ❤ Baking parchment ❤ Medium sized bowl ❤ Small saucepan ❤ Wooden spoon ❤ Teaspoon ❤ Sieve
1 Break the chocolate into small pieces in the bowl and set aside. Put the cream in the small saucepan with the butter
and ask an adult to bring it slowly to the boil. Immediately pour over the broken chocolate.
2 With a wooden spoon, stir until the mixture is smooth and all the chocolate has melted. Cover and allow the mixture to cool for about 10 minutes at room temperature. Then transfer to a fridge to chill for about 2 hours, until fi rm enough to handle.
3 Using a teaspoon, scoop out bite-sized pieces of the chocolate mixture. Dust your hands lightly with icing sugar so that they don’t stick to the chocolate.
4 Roll into balls and place on the baking sheet.
5 Roll the truffl es in sifted cocoa powder or grated chocolate, sprinkles, nuts, or coconut. Place in individual sweet cases and chill. They will keep for up to 10 days in an airtight container. Store them in the fridge as they contain cream.
This project is taken from Mummy & Me Cook, published by DK
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