Ingredients
45gms unsalted butter, chopped coarsely
250gms good quality dark chocolate, chopped coarsely
1/3 cup thickened cream
1 teaspoon glucose
½ cup ) cocoa powder, sifted for dusting the finished chocolate truffles or heart shaped cake sprinkles. I have use small pink icing flowers and pink colored white chocolate as well. You are only limited by your imagination or heart!
Method for making the truffles
1.Place the butter and chocolate in a medium sized microwave safe bowl.
2.Microwave on medium power for 1minute. Stir then continue to microwave on medium power at 30 sec intervals. Continue until chocolate has just melted. This should not take any more than 2minutes.
3.Add the cream and the glucose. Mix through until combined and smooth. If you are adding flavorings add them with the cream.
4.Pour the chocolate truffle filling into the heart shaped mould. Level the top with a scraper and if needed decorate with the heart sprinkles. Place in the refrigerator to set.
5.valentines chocolate Once firm place in the freezer for 5 min then push out of the mould. Either dust with sifted cocoa powder or place into pretty paper cases to display.
6.Store in a cool dry place until ready to eat or give as a Valentines gift.
7.If you want to make the pink topped variation then colour some melted white chocolate pink and spoon into the mould first to give a thin layer. Continue making the truffles.
45gms unsalted butter, chopped coarsely
250gms good quality dark chocolate, chopped coarsely
1/3 cup thickened cream
1 teaspoon glucose
½ cup ) cocoa powder, sifted for dusting the finished chocolate truffles or heart shaped cake sprinkles. I have use small pink icing flowers and pink colored white chocolate as well. You are only limited by your imagination or heart!
Method for making the truffles
1.Place the butter and chocolate in a medium sized microwave safe bowl.
2.Microwave on medium power for 1minute. Stir then continue to microwave on medium power at 30 sec intervals. Continue until chocolate has just melted. This should not take any more than 2minutes.
3.Add the cream and the glucose. Mix through until combined and smooth. If you are adding flavorings add them with the cream.
4.Pour the chocolate truffle filling into the heart shaped mould. Level the top with a scraper and if needed decorate with the heart sprinkles. Place in the refrigerator to set.
5.valentines chocolate Once firm place in the freezer for 5 min then push out of the mould. Either dust with sifted cocoa powder or place into pretty paper cases to display.
6.Store in a cool dry place until ready to eat or give as a Valentines gift.
7.If you want to make the pink topped variation then colour some melted white chocolate pink and spoon into the mould first to give a thin layer. Continue making the truffles.
