Categories: December

Ingredients

• 340g plain chocolate, 70% cocoa solids
• 60g butter, softened
• 200ml double cream
• 50g caster sugar
• 2 tbsp cocoa powder
• 2 tbsp icing sugar

Directions

1. Break up the chocolate, chop finely and put into a mixing bowl with the butter.

2. Place the cream and sugar in a saucepan and bring just to the boil. Pour the cream onto the chocolate and butter and beat until it is smooth and shiny. Freeze for a few hours, until firm enough to shape.

3. Mix the cocoa and icing sugar together. Dust a baking sheet lined with baking paper with half of the cocoa sugar. Spoon the truffle mix onto the baking sheet. Use a spatula to spread it into a rectangle 4 × 28 × 3cm deep – use a ruler to get straight sides. Dust with the remaining cocoa sugar. Put into the freezer until firm. Use a sharp knife dipped in hot water to cut into 1cm slices. Chill until ready to serve.

4. The truffle mix can also be rolled into balls – dust hands with cocoa sugar and roll.

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