Truffles "To die for"



  • 200
    baking chocolate (dark / milk)
  • 120
    fresh cream
  • cocoa to dust
  • nuts / coconut (optional)
Servings: Change Serving


Break up the chocolate into blocks in a glass mixing bowl.
Heat the fresh cream in the microwave until it bubbles.
Quickly pour it over the broken chocolate bits and mix rapidly until it forms a thick and smooth ganache. The mixture will have a glossy appearance.
Leave in the fridge to to set.
Dip your hands in cold water and dry thoroughly. Dust your palms with cocoa powder and using small ping-pong ball size bits , roll the ganache mixture into balls. Dip either in cocoa, nuts or coconut. Place them in either edible foil or paper cupcake holders and leave to set in the fridge until ready to eat.


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