French Chocolate Truffles
These rich silky chocolaty treats are PERFECT for any time of the year but we always make them in the cafe for Easter. Get the kids involved - it's so easy and they will love getting their hands into the smooth chocolate mixture. Bon appetit!
225g good quality dark chocolate buttons
175ml pouring cream
cocoa powder for coating
Place the chocolate buttons into a large mixing bowl.
Place the cream into a small saucepan and gently bring to the boil.
Pour the cream carefully into the mixing bowl of chocolate.
With a whisk, mix the chocolate and cream together until the chocolate is completely melted and the mixture is smooth.
Cover and place in the refridgerator for 6 hours.
Meanwhile, place the cocoa powder into a flat tray. Set aside until required.
Using a teaspoon, scoop out the mixture one spoonful at a time, press into a ball and then roll in the palms of your hands into a rough ball.
Roll the mixture into the tray of cocoa powder. Repeat.
Keep the truffles in an air tight container in the fridge.