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Anna Newton's chocolate truffles
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150ml single cream
25g unsalted butter
450g milk chocolate, broken into squares
Drop of vanilla essence
Cocoa powder, for dusting
Cooks Ingredients Gold Lustre Spray
1 Line a baking tray with baking parchment. Place the cream, butter and vanilla essence in a saucepan and heat gently until the butter has melted.
2 Remove from the heat, add the chocolate and vanilla and stir together until melted, returning the pan to the heat briefly, if necessary. Pour the mixture into the lined baking tray, spreading it out thinly with a spatula. Leave to cool to room temperature then chill overnight.
3 Sprinkle some cocoa powder onto a plate. Roll the truffle mixture into cherry-sized balls then coat each one in the cocoa powder.
4 Place the truffles in petit fours cases and spritz lightly with gold lustre before serving.
The truffles can be kept in an air-tight container in the fridge for up to 5 days.
Typical values per serving:
This recipe was first published in December 2020.
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