Yield: 20 Servings
|150 grams||Very good quality dessert chocolate|
|150 millilitres||Double cream|
From: arielle@... (Stephanie da Silva) (collection) Date: Wed, 4 Aug 93 22:31:07 CDT Grind up the chocolate in a food processor until granular. Melt the butter and cream (also yoghurt if you want) in a saucepan until simmering. Then pour the cream mixture into the processor whilst working. When the mixture is welll and truly mixed (making sure to get the cream that has splattered onto the underside of the lid) separate in to four bowls. Allow to cool completely and then place in a fridge overnight.
In the morning using a cold spoon form the chocolate mixture into little truffle shaped balls. This is best done if your hands have been rinsed in cold water for a while. You now have about 20-30 chocolate truffles.
First if you want rum truffles mix a good quantity of rum (or a few drops of rum flavouring) into the cream mixture as you melt the butter.
Once you have spooned out the truffles you can roll them in cocoa, chopped nuts or whatever you want.
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