Saucepan Kids Chocolate Truffles

Fri, 18 March 2016

Ingredients

100g bar of good quality plain chocolate (minimum 70%)

100ml double cream

20g unsalted butter

Instructions

1. Break up the chocolate into small pieces in a medium sized bowl

2. Put the butter and cream into a small saucepan and heat very gently
until the butter melts and the cream is simmering

3. Pour melted butter and cream over the chocolate and stir together
until smooth and thick

4. Let chocolate cool a little then cover the bowl(s) with clingfilm and put
in the fridge for at least 4 hours, overnight is ideal

5. Using a teaspoon, drag over the top of the mixture and then shape
into a ball in your hand (this is very messy if your kids hands are
warm!)

6. Then dip your balls into whatever coating you like, see suggestions
below

7. Place truffles onto tray with baking parchment paper (or in sweet
cases) and place back in fridge to set

8. Place in airtight container back in fridge for 3 days or freeze for a
month

9. If giving as presents, keep in fridge until needed

Optional truffle coatings -
crushed mixed nuts

desiccated coconut

cocoa powder