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Scented with jasmine, thyme and honey, these fragrant milk chocolate truffles are rolled in a fruited loaf crumb. They're a thoughtful gift for Mothering Sunday - try presenting them in a vintage tea cup, Kilner jar or cellophane bag tied with ribbon.
100ml double cream
20g thyme leaves
15g clear honey
250g milk chocolate
2 slices Waitrose richly fruited loaf
1. Put the cream, thyme, jasmine tea and honey in a saucepan and bring to the boil. Take off the heat and set aside to infuse for 15 minutes. Meanwhile, blitz the chocolate in a food processor until finely chopped.
2. Strain the cream through a sieve, discaring the solids, then return the liquid to the pan and bring to a simmer. Tip the chopped chocolate into the hot cream, whisking until smooth. Pour into a shallow container and chill for 2 hours.
3. Meanwhile, preheat the oven to 170°C, gas mark 3. Put the fruited loaf slices on a baking tray and bake in the oven for 15 minutes, turning halfway through, until crisp. Allow to cool, then blitz in a food processor to fine breadcrumbs.
4. To make the truffles, scoop teaspoon-sized balls of the chilled chocolate ganache and roll in your hands until smooth. Immediately roll the balls in the fruity breadcrumbs to coat fully. They are now ready to eat or pack. Store the truffles in the fridge and eat within a week.
Typical values per serving:
This recipe was first published in February 2016.