If you’re going to make anything this Christmas, or any time ever, it has to be these truffles! Trust me, you won’t be disappointed. Milk and white chocolate have different consistencies so different measurements are required. This quantity can make 20-30 truffles, depending on the size.
Ingredients
- 200g Milk chocolate/ 300g White Chocolate
- 100ml Double Cream
- 200g Milk Chocolate Shavings/ Grated Chocolate
- Mini Cupcake Cases (Optional)
Directions
- In a medium sized saucepan, gently heat the cream until it begins to simmer. Meanwhile, break the chocolate into cubes.
- Add the chocolate cubes into the cream and stir with a spatula until the chocolate has completely melted into the cream. Remove from the heat and set aside to cool for a couple of hours. The mixture will set into a soft ganache.
- Place the chocolate shavings in a large bowl. Take a teaspoonful at a time of the ganache and roll it together in your hands to form small balls, then roll in the chocolate shavings and place in the cake cases.
- Keep the truffles in the fridge and consume within 3 days – I’m sure that won’t be difficult 🙂
