230g dark chocolate
160ml single cream
1 tbsp butter
½ tsp vanilla extract
125g white chocolate
Fondant icing for holly & berries
Place the chocolate, cream, vanilla & butter in a bowl over a pot of gently simmering water and stir
until the ingredients are melted and combined.
Place in the fridge for 2 hours to firm up.
Once cold & set using a dessert spoon, scoop out 12 balls and roll between the palm of your hands
to give you a smooth ball. Return to the fridge until needed.
In a bowl over simmering water, melt the white chocolate and set aside.
For the holly & berries, dust your work surface with icing sugar and roll out some green
fondant icing. Using a holly cutter or a small knife, cut out the holly leaf and place on a lined tray.
For the berries, simply roll some red fondant icing into small balls and leave to firm up with the
Spoon some of the melted white chocolate over the truffle and place two holly leaves and three
berries on top.
These are best kept cool until needed.
Shelf life:Undercoated truffles can me made in advance and frozen for up to 3 months or
alternatively if made fresh can keep for up to 2 weeks in an airtight contai
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