Try making this and tag us on social media with how you get on! 

Ingredients

• 150g dark chocolate, chopped
• 150g milk chocolate, chopped
• 150ml double cream
• 50g unsalted butter
• For the coating – you may wish to use, cocoa powder, sprinkles (green & red work great), lustre powder, icing sugar, chopped nuts
• Flavourless oil (such as sunflower), for shaping

Method

Step 1

1. Put the dark and milk chocolate in a bowl
2. Put the cream and butter in a pan and bring to a simmer.
3. Pour the hot cream over the chocolate and stir until it melts.
4. Leave to cool, then chill in the fridge for 7 hrs.

Step 2

1. Put the coatings into separate bowls.
2. To shape the truffles, lightly rub your hands with flavourless oil and roll teaspoons of the truffle mix between your palms – this can get messy!

Step 3

1. Gently roll the truffles in the bowl with the coatings until evenly coated
2. Put in a sealed box and chill. Store in the fridge in an airtight container for three days, or freeze for up to a month. Defrost in the fridge overnight

Allergens: Contains nuts and milk. Please ensure you check the label on any store brought items as allergens may vary with different suppliers.