Snowball Chocolate Truffles {Easy Recipe}
30 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 300 g Double cream (Or heavy or rich cream)
- 300 g Dark chocolate (Good quality if possible)
- 300 g Desiccated coconut (Optional)
Method
- Heat the cream in a pan until a bubble or two appears around the outside of the pan.
- Meanwhile, chop the chocolate into very small pieces. You can use a food processor for this if you like.
- Put the chocolate into a bowl and pour over the hot cream.
- Leave to stand for 2 or 3 minutes and then stir until totally combined and smooth.
- Put the mixture in the fridge for about 3 hours until very solid.
- Pour the coconut out onto a dinner plate.
- Using 2 teaspoons, scoop up small spoonfuls and then push off the spoon with the other one. Using very clean hands, roll until a ball is formed. Then roll the sticky balls in the coconut.
- Store in the fridge until serving.