Magnum white chocolate & almond truffles

chocolate
 
Chocolate truffles

Recipe from: 10/1/2009 12:00:00 AM

 
 

Ingredients

 
  • 100
    g
    white chocolate
  • 100
    g
    Magnum white chocolate & almond ice-cream
  • 50
    g
    Unsalted butter
Servings: Change Serving
 
 

Method

 
Patiently melt the chocolate in a bowl over a saucepan of slow simmering water. If you try and do this too fast, you will cause havoc with the chocolate.
Once melted, mix in the Magnum, and stir. Add the butter and remove from heat. Mix thoroughly and pour into a small tray and place in the fridge. Allow to set for 2 to 3 hours.
To coat: scoop up the mixture into teaspoon sized balls and roll in the icing sugar. Set aside on a plate or in a jar to serve, and keep in the fridge until you want them.
 

Read more on: shallow-fry
 

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Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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