“Gain maximum brownie points by making these stylish chocolates for friends or family”
- 400g milk chocolate , chopped
- 150ml pot double cream
- 1 tsp vanilla extract
- cocoa powder for rolling
- about 80g shelled pistachios , chopped, for rolling
Melt the chocolate and cream together in 20-second blasts in the microwave or in a glass bowl set over a small pan of simmering water. Stir in the vanilla, then pour into a small bowl. Once cool, put in the fridge to chill for 2-3 hours.
Learn to make your own presentation box
When firm, use a melon baller or 2 teaspoons to scoop out and form balls, then roll each truffle in either the cocoa powder or the chopped pistachios. Chill the leftover bits to use them up. Keep chilled until ready to serve.
Source : Olive Magazine : January 2008
Servings/Yield : approx. 40 truffles
Difficulty : Easy
Course : Dessert
Preparation Times : Ready in: 40 minutes plus chilling
Nutritional notes : Per truffle : 93 kcalories, protein 1.4g, carbohydrate 6.9g, fat 6.9 g, saturated fat 3.3g, fibre 0.2g, salt 0.03 g
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