Juliet's
Catering
Chocolate Truffles

Chocolate Truffles

Makes 24

For the dark chocolate truffles

For the white chocolate truffles

To top

Place the dark chocolate in a bowl over a saucepan of water and place over a medium heat stirring occasionally until the chocolate has just melted.

Meanwhile warm the double cream in a sauce pan with the seeds of the vanilla pod, when it reaches boiling point remove the saucepan from the heat and allow to cool.

Add the butter to the melted dark chocolate and stir it until the butter has melted, pour in the double cream and cherry brandy stir to combine and place in the fridge to cool for 2-4 hours till just set.

For the white chocolate truffles, warm the double cream in a sauce pan with the seeds of the vanilla pod, when it reaches boiling point remove the saucepan from the heat and allow to cool.

Soak the crushed raspberries in the rum.

Place the white chocolate in a bowl with the butter over a saucepan of water and place over a medium heat stirring occasionally until the chocolate has just melted. Add the cream and stir to combine, add the rum soaked raspberries and swirl through the mixture. Place in the fridge to cool for 2-4 hours till just set.

When the mixture has set, with a teaspoon, take a small amount of the mixture and roll using your hands to form a ball. Coat each one with the topping of your choice . Repeat until you have used all the mixture and return the truffles to the fridge to set completely.

Return to Recipes