- Toffee Truffles.jpg (31.74 KiB) Viewed 495 times
Takes: 30 minutes (plus freezing, chilling and setting time)
Serves: 20 - 25 (makes)
No nutritional information available.
Ingredients
- 150g hard toffees
- 400g milk or dark chocolate, chopped, plus 50g extra, chopped
- 85ml double cream
- Cocoa powder, for dusting (optional)
- Edible decorations (optional)
Method
1. Place the toffees in a food processor and blitz until fine crumbs
2. Put the chocolate and cream in a microwave-proof bowl and microwave on medium for 2 - 3 minutes, stirring every minute until melted and smooth. Stir through the toffee. Cover and chill in the fridge for 3 - 4 hours or until firm.
3. Line a tray with baking paper. Roll 2 tsp of the mixture into balls. Dust your hands with a little cocoa powder, if sticky. Put the truffles onto the baking tray and freeze until firm.
4. Melt the extra chocolate the same way as 2. above. Use a fork to dip the truffles into the chocolate, shaking off any excess. Return the truffles to the tray. Chill until set.
5. Spoon any remaining melted chocolate into a plastic food bag or piping bag and snip off the corner. Pipe patterns over the truffles and decorate with edible decorations, if liked. Leave to set. Transfer to a gift box to deliver or plate to serve.
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