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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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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